Breakfast Ideas
My family has a long tradition of making brunch. We enjoy having a special recipe for family gatherings and lazy weekend mornings. Today I’m excited to share a favorite breakfast idea that was inspired by a weekend getaway my husband and I took to a charming B & B in Leavenworth, WA called Abendblume, where they served traditional Danish pancakes known as ebelskivers. The inn felt like a cozy European country bed and breakfast, and the morning meal was unforgettable.
I had never encountered these small, delicious cakes before, but we absolutely fell in love with them. They’re sort of like a pancake crossed with a soft, round pastry—perfect for breakfast or brunch.
We were thrilled when we found an ebelskiver pan at Costco recently. The pan included a small cookbook, which made it easy to try several recipes. I enjoy breakfasts that can be customized, and ebelskivers are ideal because you can fill them with almost anything: lingonberry jam, chocolate, cream cheese, blueberries, spiced apples, or a spoonful of Nutella. They’re versatile and always delicious.
For our first batch, we left the centers unfilled and served them with a cinnamon apple syrup similar to the one at the B & B. We added fresh organic blueberries and a dusting of powdered sugar to make them pretty. I used whole wheat pastry flour, so our ebelskivers were a little darker and heartier than the ones we tasted at the inn, but they were still delicious. My rounds weren’t perfectly shaped either, so there’s room to improve technique—practice makes perfect!
These treats can be made in several ways, and some people use a regular pancake mix with separated eggs. The dedicated ebelskiver pan produces the classic round shape and the best texture. Below is a picture of the pan we used.
Ebelskivers
Ingredients:
2 cups buttermilk
2 eggs, separated (you will use both yolks and whites)
3/4 teaspoon vanilla
2 cups whole wheat pastry flour or all-purpose flour
2 tablespoons sugar
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
cooking oil for the pan
Directions:
Beat the egg whites until stiff peaks form and set aside. In a separate bowl, whisk together the egg yolks, buttermilk, flour, vanilla, sugar, salt, baking soda, baking powder, and melted butter until smooth. Gently fold the beaten egg whites into the batter to keep it light and airy.
Preheat your ebelskiver pan over medium heat. Add about 3/4 teaspoon of oil into each well. When the oil is hot, spoon a heaping tablespoon of batter into each well, filling about three-quarters full.
When bubbles appear around the edges and the underside has set, use a fork or skewer to turn each ebelskiver so it cooks evenly on all sides. Continue turning frequently until they are golden brown and cooked through. Remove to a warm oven to keep them hot while you finish the batch.
Cinnamon Apple Syrup
Ingredients:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup butter
1 can apple juice concentrate (or equivalent apple juice)
1 teaspoon lemon juice
Instructions:
Combine the sugar, cornstarch, nutmeg, cinnamon, butter, apple concentrate, and lemon juice in a saucepan. Heat over medium heat, stirring frequently, until the mixture thickens to your preferred syrup consistency. Remove from heat and keep warm for serving.
Enjoy your ebelskivers! If you have the chance to visit Leavenworth, consider staying at Abendblume for a charming and restful stay.