Cornbread ebelskivers

Bread American cuisine

I’m currently sitting in the passenger seat with my laptop in my lap, while Josh drives. Amelia is in the backseat with her raincoat on, fully equipped for inclement weather, sleeping. We’ll be in The Bay soon. It’s almost Christmas/Hannakuh and I have one last recipe to share with you before I peace out for the rest of the year! One of my big highlights of 2016 for sure was going to Copenhagen. I still think about it often—everything from the politics to the food to Trivoli to the pretty and old cobblestone streets. The food was oh so good but I remember one thing that I totally didn’t find or stumble upon were ebelskivers. I looked! But it’s ok because I’ve had plenty at Broder Nord in Portland. I’ve been there a handful of times and the thing that is an absolute must to order are the ebelskivers with meyer lemon curd and lingonberry jam. They are SO good. If you’re unfamiliar with these puffy balls of amazingness, they’re essentially Denmark’s version of a pancake. The batter is somewhat similar, except for the last step, which involves whipping egg whites until stiff and folding them into the batter. They’re …