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Sveler ("sveh-lehr") are thick Norwegian pancakes, enriched with sugar, butter, and cultured milk. In appearance and texture they are similar to the prototypical American pancake, so you'd be forgiven for the two were alike. Sveler, however, have ventured where no other pancake has gone before. Long ago they graduated from the brunch table and have since taken up residence in several niche Norwegian snack times, such in the daypacks of weekend cross country skiers and in the galleys of ferry boats sailing in the Western fjords of Norway. This post tells the story about how I got to know and love these pancakes. And I'll share my recipe to boot.  Sveler (Norwegian pancakes) cooling down shortly after preparing them in my kitchen. They are typically eaten cold.
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AuthorI'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food. 
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