Svelekake (Norwegian Yogurt Pancakes)

Ingredients

• 4 pcsEgg
• 100 gSugar
• 312 gFlour
• 1000 mlYogurt
• 5 gBaking powder
• 5 gBaking soda
• 0.6 gHornsalz
• 5 mlVanilla extract

Instructions

1. 1

   Prepare

   • Lightly whisk eggs and sugar in a large bowl (do not use an electric mixer).
   • Mix flour, baking powder, baking soda and (optional) ammonium bicarbonate in another bowl.
   • Add yogurt or kefir and vanilla to the egg-sugar mixture and stir briefly with a whisk.
   • Add the dry ingredients to the wet and gently mix until smooth and lump-free.
2. 2

   Rest the batter

   • Cover the batter and let it rest at room temperature for about 30 minutes to develop airiness and allow the flour to hydrate.
3. 3

   Fry

   • Preheat a non-stick pan or griddle over medium to medium-high heat.
   • Optionally grease lightly with butter or neutral oil.
   • Pour a small ladle of batter per pancake and fry until golden on both sides (about 1–2 minutes per side, depending on size).
4. 4

   Serve

   • Serve the svelekake warm, traditionally with butter, brunost (brown goat cheese), or a hazelnut-caramel spread (e.g. Nugatti).
   • Garnish with powdered sugar or fresh fruit if desired.