Svelekake (Norwegian Yogurt Pancakes)
Svelekake are Norwegian pancakes made with a whole litre of kefir or yogurt, which gives the batter a gentle tang and a soft, tender crumb. The recipe uses three raising agents, including horn salt, an old Scandinavian baking ingredient, to get lift without whipped eggs. Resting the batter for half an hour is the only wait. The traditional toppings, butter or sweet brown brunost, suit the sour batter well.
Instructions
Put all the ingredients in a large bowl and stir them together by hand until just combined. Do not use a mixer, since beating the batter will make the pancakes tough.
Leave the batter to stand for half an hour so the flour can absorb the liquid and the leaveners can start working.
Heat a griddle until hot and cook the pancakes in batches, turning each one once the underside has set and browned.
Serve them warm with butter, slices of brunost, or Nugatti Crisp spread on top.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
