“Lapper”: Norwegian Buttermilk Pancakes
1 cup of sugar
2 cups of buttermilk
1 teaspoon of baking soda
3 cups of plain flour
Making Norwegian Buttermilk Pancakes
Whisk eggs and sugar lightly together. Add half of the buttermilk and whisk in plain flour. Add baking soda to the leftover buttermilk and whisk, leave to rest until the buttermilk “reacts” with it. Add the now bubbly milk to your first batter and whisk well.Put a pan (preferably an iron skillet) on the heat. Once you have a steady low to medium heat, add a small tea-spoon of butter. Use a ladle and add a 3/4 full ladle to the pan. Turn the pancake when the pancakes have a bubbly surface, and are preferably browned underneath. Make sure that your pancakes is cooked all the way through, before you take it off the pan. You might have to experiment a bit with the heat until you find the right temperature, that will brown the pancake and cook it all the way through and not burn it on either side.
In Norway we serve “surmelkslapper” with sour cream and jam, but since I had some homemade stewed fruit it seemed the better choice at the time.
Tip: This is more of a dessert and coffee break pancake than one for breakfast. For the breakfast kind you should have a look at the Pancakes with Summer Yoghurt, the American Buttermilk Pancakes, Bacon Pancakes, Yoghurt Pancakes or the more healthier option, Apple pancakes.