An epicurean vacation
It is always about the food, and at this bed and breakfast, we are no different.
We offer gourmet recipes every day—featuring fresh, locally grown produce and lots of local flair. At Solglimt Minnesota bed breakfast, we prepare each meal by hand and everything we do is designed to make your mouth water. You’ll enjoy three magical courses: a bread course, a fruit course and the main dish, all while enjoying a view of Lake Superior. Coffee lovers take note … Solglimt serves a unique, custom blend of Alakef Coffee. Only available at this Duluth MN Bed Breakfast.
If you have requests (Allergies?) we can accommodate. Our delicious breakfasts are served in a communal setting either in our great room or outside, overlooking Lake Superior.
Solglimt Bed and Breakfast Recipes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- 1 cup fresh blueberries (optional)
Heat griddle to 375°. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. The batter should have small to medium lumps. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.
Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto the griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour the batter in pools two inches apart. Scatter with berries, if using. When the pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 minute. Repeat with remaining batter; keep finished pancakes on a heatproof plate in the oven.