Norwegian Pancakes

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Light, pillowy Norwegian pancakes called svele are a beloved Scandinavian breakfast staple. Slightly thicker than French crepes but thinner than American flapjacks, these golden rounds are traditionally served with butter, lingonberry jam, and shaved brunost (brown cheese).

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 13 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 16 gSugar
• 9 gProtein
• 260 mgSodium
• 210 mgPotassium
• 170 mgCalcium
• 1.8 mgIron
• 2 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the batter

• 2 cups (250 g) all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon ground cardamom (optional, traditional)
• 2 large eggs
• 2 1/2 cups (600 ml) whole milk
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract

For serving

• 4 tablespoons softened unsalted butter
• 1/2 cup lingonberry or strawberry jam
• Shaved brunost (Norwegian brown cheese), for topping
• Powdered sugar, for dusting

Directions

1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and cardamom until evenly combined.
2. In a separate bowl, whisk the eggs lightly, then add the milk, melted butter, and vanilla, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk just until no streaks of flour remain; a few small lumps are fine. Cover and let the batter rest at room temperature for 20 minutes.
4. Heat a 10-inch non-stick skillet or crepe pan over medium heat and lightly brush with butter. Ladle about 1/3 cup of batter into the pan, swirling to coat the surface in a thin, even layer.
5. Cook for about 1 1/2 to 2 minutes, until the surface looks set and the edges lift easily from the pan. Flip carefully with a thin spatula and cook the second side for 30 to 45 seconds, until lightly golden.
6. Slide the pancake onto a warmed plate and repeat with the remaining batter, brushing the pan with butter as needed and stacking finished pancakes loosely.
7. Keep the stack warm in a 200°F (95°C) oven while you cook the remaining batter.
8. Serve the pancakes stacked, topped with a pat of butter, a spoonful of jam, shavings of brunost, and a light dusting of powdered sugar.

Cook’s Notes

• Resting the batter is essential: it allows the flour to fully hydrate and gives you tender, flexible pancakes that won't tear when flipped.
• A 10-inch non-stick skillet or dedicated crepe pan gives the best results; if the first pancake sticks, lightly re-oil the pan and reduce the heat slightly.
• Cook on medium heat rather than high to ensure the center sets before the underside browns too much.
• For an authentic Norwegian touch, look for Ski Queen or Gudbrandsdalen brunost at Scandinavian markets; its caramel-like sweetness is the classic pairing.
• Leftover pancakes stack and reheat beautifully; layer with parchment and warm briefly in a low oven or in the microwave.

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