Sveler
Thick, tender Norwegian pancakes with a gentle tang from buttermilk, traditionally served with butter and sugar.
Ingredients
- egg2 pcs
- sugar (for dough)75 g
- kefir500 ml
- wheat flour250 g
- baking soda0.5 tsp
- deer salt0.25 tsp
- salt1 pinch
- butter for dough30 g
- butter for serving30 g
- sugar (for serving)20 g
Instructions
Beat the eggs with the sugar until light and pale, forming a soft foam.
In a separate bowl, mix the wheat flour, baking soda, baker's ammonia (hartshorn salt), and a pinch of salt.
Add the dry ingredients and the buttermilk to the egg mixture alternately, stirring until smooth after each addition. Pour in the melted and cooled butter.
Let the batter rest for 10 minutes so the flour can swell and the baking soda and baker's ammonia can react with the tangy buttermilk.
Heat a dry skillet over medium heat. Pour the batter in portions of 2–3 tablespoons, forming thick pancakes about 10–12 cm in diameter.
Cook each svele for 2–3 minutes, until bubbles appear on the surface and the edges set; flip and cook for another 1–2 minutes.
Transfer the finished sveler to a wire rack, brush with butter, sprinkle with sugar, fold in half, and serve warm.
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