“Why, sometimes I’ve believed as many as six impossible things before breakfast.”
―Lewis Carroll, Alice in Wonderland

There is nothing on earth like a warm, cozy breakfast on a Saturday morning. My appreciation for this luxury in life was raised to the nth degree when I began working my 9-5 job, especially since that is currently accounting – in which from January to April we work six days a week…breakfast becomes a luxury, not just a commodity.

Waffles, pancakes, muffins, all the cozy breakfast food is the best! And, if you’re of Scandinavian descent, another version of the featured “dough” for breakfast includes Ebelskivers. There are arguments as to their origins (Danish or Norwegian), but suffice to say they are delicious. I have fond memories of waking up to my Mama making these and serving them with lingonberries, bacon and Glogg (see below).

In order to make Ebelskivers, you do need a special pan, that you can find at Nordic Ware (also sold at Williams-Sonoma). The website also includes some non-traditional ebelskiver recipes if you’re interested in the sweet stuff like lemon and mascarpone (sounds pretty yummy to me). You can buy a mix (from Nordic House here) or you can make them traditional style with the recipe below…bon appetit!

AEBELSKIVER RECIPE

Makes 6 servings

Ingredients

2T sugar
2T melted butter
4 egg yolks, beaten
2C sour milk (buttermilk)
2C flour
2t soda
1/4t salt
1t ground cardamom
4 egg whites, beaten stiff

Instructions

Add sugar to melted butter, add well-beaten egg yolks; add milk. Sift flour with soda, salt and cardamom and add to milk mixture. Fold in stiffly beaten egg whites. Grease holes in an ebelskiver pan and heat thoroughly and fill a little over half full with batter. Turn with fork to form balls.

Serve warm with preserves, or roll in confectioners sugar.

Glogg

Glogg is traditionally a spiced mulled wine drink in Scandinavia, however as we don’t drink…I’ve included the non-alcoholic recipe that I’ve made and love. It trumps American Apple Cider or Wassail any day (of course in my humble opinion) I prefer to use a concentrate base when I make it and I’ve provided a link here…it makes it much quicker to have the concentrate and compile the spice packet yourself as well (All the spices smell divine!).