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–+ servings

Norwegian kefir griddle cakes (Sveler)

Prep Time 10 minutes
Cook Time 20 minutes
Batter resting 30 minutes
Total Time 1 hour
Servings 10 pieces
Print the recipe

Ingredients

Batter

  • 2 eggs
  • 100 g sugar
  • 500 ml plain milk kefir Use unsweetened kefir; measure with a measuring jug.
  • 300 g all-purpose flour
  • 1 tsp baking soda Use food-grade baking soda.
  • 1 tbsp vanilla sugar
  • 90 g butter Melt for the batter; have a little extra butter ready for the pan.
  • butter and sugar, to serve

You will need

  • Mixing bowls
  • Whisk
  • Spatula
  • Large non-stick frying pan
  • Small ladle
  • Turner

Instructions

Make the griddle cakes

  • Melt the measured butter for the batter, then let it cool slightly.
  • Whisk the eggs and sugar until pale and fluffy.
  • Whisk the milk kefir into the egg mixture until combined.
  • Mix the flour, baking soda and vanilla sugar in a separate bowl.
  • Gently fold the flour mixture into the egg mixture with a spatula, stopping as soon as no dry flour remains.
  • Gently fold in the melted butter until evenly mixed.
  • Let the batter rest for 30 minutes.
  • Heat a large non-stick frying pan over medium heat, lightly greased with the extra butter.
  • Cook ladlefuls of batter in rounds about 12 cm across, leaving space between them, until bubbles appear on top and the undersides are golden.
  • Flip and cook until the other side is golden and the centres are cooked through. Cook the remaining batter in the same way, lightly greasing the pan as needed.
  • While each svele is still warm, spread it with butter, sprinkle with sugar and fold it in half. Serve warm.
    • Makes about 10 cakes, depending on size. Allow about 20 minutes to cook them in batches; check the colour and make sure the centres are cooked through.
    Lower the heat if the outside browns before the centre is cooked.

Storage and safety

Put the cooked cakes in a shallow container and refrigerate promptly at 4°C (40°F) or below, within 2 hours of cooking, or within 1 hour if the room is above 32°C (90°F). Cover once chilled and eat within 2–3 days. To freeze, separate the chilled cakes with baking paper and seal in a freezer bag. Thaw in the refrigerator, then reheat in a frying pan or microwave until the centre reaches 74°C (165°F).