These beer pancakes from Norway are especially fluffy and with a surprising depth of flavor, on account of the magic brew in their batter. :)
Topped with sour cream and jam (I used bitter cherry jam, it was dreamy), they're incredibly good. All pancakes are lovely, but these lapper are really above average good.
Recipe source: North Wild Kitchen.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Sauce Gribiche (French mayo dip).
Five years ago: Home-made pita chips (vegan).
Six years ago: Pesto and caper focaccia (Italian) (vegan).
Seven years ago: Tomato gratin Provencal with garlic butter baguette (French).
Eight years ago: Baby making and no cooking :).
- 75g (1/3 cup) butter, melted
- 250 ml (~1 cup) beer (pale ale, brown ale or wheat beer work well)
- 750 ml (3 1/4 cups) kulturmelk/buttermilk
- 4 eggs
- 150g (3/4 cup) sugar
- 550g (just under 4 cups) flour
- 1 tsp baking soda
- extra butter for brushing the pan
In a large bowl, beat the eggs and sugar together.
Add the buttermilk and beer and blend gently.
Add the flour and baking soda and stir until smooth. Stir in the melted butter. Leave to rest for 20-30 minutes.
Add a little butter to a preheated griddle or large skillet over medium high heat and push around until melted. Ladle the batter to form lapper (flat cakes) about 16 cm wide. Allow to cook until bubbles form in the center.
Flip over and cook until golden brown on the other side as well.
Transfer to a large plate and keep warm. Repeat for the remaining lapper and stack them one on top of the others as they're done.
Original author's note: Serve plain or with a topping of your choice. Typical Norwegian toppings include: brunost (brown cheese), jam and sour cream, or butter and sugar. Lapper is usually served as a treat between meals.
It's done, dig in! :)
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