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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.


European Measurements

  • 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


  1. Add eggs and sugar to a large bowl, and whisk.
  2. Add vanilla and baking powder, and whisk this as well.
  3. Add buttermilk and flour. Add one cup of flour at the time.
  4. Add melted butter as the last ingredient.
  5. Lightly butter a frying pan, and fry thick pancake-shaped svele on medium heat.
  6. Pour in some batter and let it fry for at least 1 minute.
  7. After a minute you can flip the svele.
  8. After frying for another minute, you can flip it again and check that you’ve gotten color to this side as well.
  9. Serve with ice cream, brown cheese, and raspberry jam.
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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.


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