“Lapper”: Norwegian Buttermilk Pancakes


“Lapper”: Norwegian Buttermilk Pancakes

3 eggs
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 PancakesBacon Pancakes, Yoghurt Pancakes or the more healthier option, Apple pancakes.


American Buttermilk Pancakes


2 decilitres of buttermilk
1 decilitre of milk
4 table-spoons of melted butter
2 eggs
5 decilitre of plain flour
1/2 tea-spoon of baking soda (natron)
3 table-spoons of raw cane sugar
1 1/2 tea-spoon of homemade vanilla sugar
1 tea-spoon of salt
Butter for frying

Making American Buttermilk Pancakes

Whisk buttermilk, melted butter and eggs lightly together. Add flour, baking soda, sugar and vanilla sugar to a baking bowl and mix it well. Add the milk mix to the flour mix and fold the dough together, be sure not to whisk it. You want to keep as much air as possible. Add butter to a frying pan and add some of the pancake mix. Check the bottom of the pancake and flip when brown.

Stack the pancakes on a plate and keep warm under a dish cloth or another plate. Serve with homemade strawberry jam and sour cream or yoghurt.

Monica’s Nutty Buttermilk Bread

Nutty Buttermilk Bread


50 grams of yeast
3 dl of buttermilk
4 dl of warm water
290 grams of whole grain flour (Grahamsmel)
110 grams of oats
700-800 grams of White flour
3 tablespoons of sugar
2 teaspoons of salt
50 grams of walnuts
25 grams of hazelnuts

Making Nutty Buttermilk Bread

Crumble the yeast into a baking bowl. Add warm water to the buttermilk so that the fluid is lukewarm, and poor into the baking bowl. Mix the water and the yeast. Add whole-grain flour, oats, half of the white flour and salt and sugar. Add the nuts. Stir and add flour until it starts releasing the bowl.

Scoop out the dough from the bowl onto a floury surface and knead with more and more flour until you are able to shape it. Don’t add to much flour as the dough should not be a hard ball. If you are afraid the dough is too sticky, just cover it in flour until you are able to shape it with your hands. Preferably it should be round before its put back into the bowl. (Tip: add a little oil to the bowl and smear it out, this way the dough releases more easily. Cover the bowl with a dishcloth and let the dough rise in a sink filled with warm water for 1 hour.

After it has risen, and believe me it will (remember to use a big enough bowl, seeing as it will at least double in size!!), you add it back to your floury baking surface, shape into two breads, I made one round and one rectangular. (You can also part the dough in 3 and use 3 baking forms.  Let the breads rise for another 30 minutes on a baking tray covered in baking paper. Remeber to cover the breads with a dishcloth.

Brush the breads with water before you bake them in an oven preheated to 220 degrees celcius for 30 min.

Take out and let cool before making yourself a slice of bread.