Svele (also called lapper) is a Norwegian batter based cake on sour milk, that by size and texture may bear some resemblance to American pancakes. Svele in Norway is usually eaten as ‘fika’ and would often be served in a informal setting, usually together with coffee.
As I child I remember having svele at my friends hoes after school, served straight from the frying pan with (melting) butter and sugar on top. Such a treat!
The recipe is fairly easy and straight forward. Typical Norwegian ingredients can be left out or replaced. And in an instant you have a freshly made treat to serve guests – and hungry children after school!
Gives 20 sveler
3 medium sized eggs
2 dl white caster sugar
9 dl natural yoghurt (original recipe says ‘kulturmelk’, but natural yoghurt is fine)
4 tbsp butter
1 tsp baking-soda
1 tsp ‘hornsalt’ (optional)
1/2 tsp salt
8 dl plain white flour
Start by melting the butter.
Then beat the eggs and sugar. Use fresh eggs, at room temperature. Whisk the whites at low speed until they are foamy, add a pinch of salt before whisking at medium speed, until you’ve reached the “soft peaks” stage (when you can pull the whisk out of the whites and a peak forms). Now, slowly add the sugar.
Fold egg yolk and yoghurt carefully into the mixture, before adding the melted butter (which by now has cooled down). It will be lumpy.
Sift the flour, baking powder, salt and caster sugar into the mixture. Carefully fold everything in until the batter is lump free.
Heat a non-stick frying pan over medium heat. Only use butter if you think you need it. Add a ladle of batter (or two or three if your frying pan is big enough). Let it fry until the top of the svele begins to bubble, then turn it over and cook until both sides are golden brown.
Norwegians would serve sveler with sour cream, brown goats cheese and strawberry jam. But feel free to add maple sirup, blueberries… and enjoy!
Lead image is by EnSmak – A Norwegian culinary experiences company and blog.