Norwegian Sveler

Ingredients

• 3 eggs
• 120 g sugar
• 500 ml buttermilk (or kefir)
• 250 ml whole milk
• 350 g plain flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 50 g butter (melted)
• 1 tsp vanilla extract (optional)

Steps

1. 1

   Whisk the eggs and sugar until light and slightly fluffy.

2. 2

   Add the buttermilk and milk. Mix well.

3. 3

   In a separate bowl combine the flour, baking powder, baking soda, and salt.

4. 4

   Gradually fold the dry ingredients into the wet mixture. Mix until smooth, being careful not to overmix.

5. 5

   Stir in the melted butter.

6. 6

   Let the batter rest for 20–30 minutes to help create a softer texture.

7. 7

   Heat a lightly buttered frying pan over medium-low heat. Note that Sveler cook more slowly than thin crêpes.

8. 8

   Pour about ¼ cup of batter into the pan to form pancakes about 10–12 cm in diameter.

9. 9

   Cook until bubbles appear on the surface, then flip carefully.

10. 10

    Cook the other side until golden.

Notes

Traditional toppings include: Butter and sugar; Butter and strawberry jam; or Butter and Norwegian brown cheese (Brunost), which is the most iconic pairing.

Nutrition per serving

• pancakes
• breakfast
• dessert
• norwegian
• nordic
• traditional
• baked