Norwegian Svele (Lapper)
Svele and lapper are basically the same things. It’s very similar to a waffle recipe, but instead, you only need a pan, and buttermilk for this recipe. Some families call it svele, and some call it Lapper. Usually, a svele is a little bit larger, and lapper is a smaller version. When you look at them you probably think American pancakes, but these are much sweeter, and a different recipe. And we would never eat them for breakfast. Maybe as lunch from a grocery store, but mostly as a cake/dessert type of meal. I recommend to fry them on low heat, so they don’t get burned, and you give them time to be just a tiny bit runny inside to get that perfect consistency.
- 4 eggs
- 2 dl. sugar
- 2 tsp baking powder
- 1 tbsp. vanilla
- 6-8 dl. buttermilk
- 6-10 dl. white flour
- 100g butter
For the US measurements click the button down below
- Add eggs and sugar to a large bowl, and whisk.
- Add vanilla and baking powder, and whisk this as well.
- Add buttermilk and flour. Add one cup of flour at the time.
- Add melted butter as the last ingredient.
- Lightly butter a frying pan, and fry thick pancake-shaped svele on medium heat.
- Pour in some batter and let it fry for at least 1 minute.
- After a minute you can flip the svele.
- After frying for another minute, you can flip it again and check that you’ve gotten color to this side as well.
- Serve with ice cream, brown cheese, and raspberry jam.
Summary Svele is a favorite in the south of Norway. I probably ate one every day through Junior High. Fresh it tastes sweet and super delicious. Topping not needed, but with some fresh strawberries it goes on and beyond of deliciousness.