Sweet dishes
Svele with butter and sugar
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Soft Norwegian pancakes made with cultured milk, using kefir here and folded with butter and sugar. Bicarbonate and a little baker’s ammonia lighten the batter; this version contains no yeast.
Timing
- Preparation: about 15 minutes, including about 5 minutes during resting
- Batter resting: about 20 minutes
- Griddle cooking: about 25 minutes in batches
- Total time: about 55 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 470 kcal
- Protein
- ≈ 13.1 g
- Carbohydrates
- ≈ 66.6 g
- Fat
- ≈ 15.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 400 g kefir using a 3.5% reference, 100 g egg without shells, all butter and both sugar quantities. Eight svele make four servings.
Quantity assumptions and ingredient mapping
- 250 g wheat flour · ≈ 250.0 g · Assumed quantity / reference product
- 400 ml kefir · ≈ 400.0 g · Assumed quantity / reference product
- 2 medium eggs · ≈ 100.0 g · Assumed quantity / reference product
- 50 g sugar for the batter · ≈ 50.0 g · Assumed quantity / reference product
- 25 g butter for the batter · ≈ 25.0 g · Assumed quantity / reference product
- 20 g soft butter for filling · ≈ 20.0 g · Assumed quantity / reference product
- 20 g sugar for filling · ≈ 20.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g wheat flour
- 400 ml kefir
- 2 medium eggs
- 50 g sugar for the batter
- 25 g butter for the batter
- 3 g bicarbonate of soda
- 1 g food-grade baker’s ammonia
- 1 g salt
- 20 g soft butter for filling
- 20 g sugar for filling
Instructions
- Melt 25 g butter and let cool slightly. Briefly whisk eggs with 50 g sugar until foamy. Stir in kefir and melted butter. Mix flour, bicarbonate, ammonia and salt, then stir in only until no dry flour remains.
- Rest batter for about 20 minutes. It should be thick but pourable from a small ladle. Meanwhile, set out filling butter and sugar. Preheat a pan or griddle over medium heat.
- Cook eight pancakes about 12 cm across in a good dry non-stick pan. Cook for about 2–3 minutes per side, turning when bubbles appear and edges set. The middle must cook through. Do not pour too thickly, so the ammonia can escape during cooking.
- Let cool briefly, spread thinly with soft butter and sprinkle with filling sugar. Fold and serve two svele per portion. Do not taste raw batter.
Tips
- Kefir supplies the acidity needed by bicarbonate. Uncultured milk is not an equivalent substitution in this formula.
- Use only accurately weighed food-grade baker’s ammonia. Omitting it changes the leavening; never use chemicals intended for other purposes.
