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Svele
Norwegian Thick Pancakes
Svele are thick, griddle-cooked pancakes, often enjoyed as a snack or light meal in Norway, particularly in the western regions. They are typically served with butter and sugar, or sometimes jam or sour cream.
ð§ ææ
- 300 g All-purpose flour
- 50 g Granulated sugar
- 2 tsp Baking powder
- 0.5 tsp Salt
- 2 large Eggs
- 400 ml Milk
- 50 g Melted butter
- as needed Butter for greasing
- to taste Sugar for serving
ðšâð³ äœãæ¹
- 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2
In a separate bowl, whisk the eggs and milk together. Then, whisk in the melted butter.
- 3
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- 4
Heat a lightly greased griddle or frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
- 5
Pour about 1/4 cup of batter onto the hot griddle for each svele. Cook for 2-3 minutes per side, or until golden brown and cooked through. Svele are thicker than regular pancakes, so they may take a little longer to cook.
- 6
Serve warm, sprinkled with sugar, or with your favorite toppings like jam or sour cream.
ð¡ ããã®ã³ã
- âEnsure your griddle is hot enough to get a good sear, but not so hot that it burns the outside before the inside cooks.
- âDon't overmix the batter, as this can lead to tough svele.
- âSvele are traditionally quite thick; adjust batter consistency with a little more milk if you prefer them thinner.
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- Add a pinch of cardamom to the batter for a fragrant twist.
- Serve with lingonberry jam or cloudberry jam.
- A dollop of sour cream or whipped cream can add richness.