Ferry pancakes ("lapper"/"sveler")

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Ferry pancakes ("lapper"/"sveler")

Norway is the Land of Fjords. And fjords needs to be crossed - most often by ferry. On the west coast, many (if not most) ferries server small and thick pancakes, called "svele" or "lapper". The most famous ones come from Møre and Romsdal, the MRF-svele. The most normal way to serve them is with sour creme and jam, or butter and Norwegian brown cheese.

Course Snack

Cuisine Norwegian

Keyword pancakes

Prep Time 10

Cook Time 30

Resting time (optional) 1

Servings sveler

Calories 261kcal

Equipment

Griddle
Bowl
Whisk
Ladle
Spatula

Ingredients

4 pcs egg
1 l kefir or unsweetend yoghurt
250 g sugar
0.75 tsp natron "Natron"
1.5 tsp baking soda "Hjortesalt" aka hartshorn
750 g white flour
125 g butter melted

Instructions

Whisk together egg and sugar
Pour in the milk/yoghurt. In Norway we use what is called "kulturmelk" which is very much the same as kefir. If you don't have that, use thin yoghurt.
Add the butter and mix well
When it comes to the baking soda and natron, Norwegians are a bit weird. We have several kinds of baking soda: "Natron", "Hjortesalt" and Baking Powder. Natron is a naturally occurring mixture of sodium carbonate decahydrate (a kind of soda ash) and around 17% sodium bicarbonate (also called baking soda, NaHCO₃). Hjortesalt is ammonium bicarbonate, and you may know it as hartshorn or hornsalt. Baking powder is natron mixed with sodium phospahte and monopotassium phosphate. In this recipe we use Natron and Hartshorn. Add it to the mixture and wait for 10 minutes
Thereafter, whisk in the flour and wait for another 20-50 minutes. Well, to be honest, you may drop both waiting periods if you are in a hurry.
Heat your griddle or frying pan to medium heat. Fill your ladle with enough atter to make pancakes with a diameter of approximately 15 cm (a little over 0.5 dl per "svele"?). Do not spread the batter out, but just add it to the griddle or frying pan. Fry on the one side until clear air "tunnels" appear through the "svele". Then turn and bake until finished. This takes practice...
In Norway, these are served with Norwegian brown cheese and butter; sour cream and raspberry jam; butter and sugar (and cinnamon) - or plain. You anjoy them as you see fit!

Nutrition