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. Each meal is prepared by hand, and everything we do is designed to make your mouth water.
For breakfast, you’ll enjoy three magical courses—bread, fruit, and the main dish. This breakfast is served at individual tables, either in our great room or outside, overlooking Lake Superior.
Coffee lovers, take note: We serve a custom blend of Alakef Coffee, only available at Solglimt.
If you have food requests or allergies, we can accommodate them.
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.