Norwegian Griddle Cakes with Kefir and Herbs / Kefirlapper med Urter

A recipe for breakfast/lunch griddle cakes found in “Syrnet Melk – Oppskrifter og Tips” (Soured Milk – Recipes and Tips)
A free e-booklet published by
 tine.no

Norwegian Griddle Cakes with Kefir and Herbs / Kefirlapper med Urter

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Traditional Norwegian Potato Cakes / Potetlomper

A recipe for classic  Norwegian potato cakes found in
“Mat for All” (Food for All) published by
Tiden Norske Forlag in 1985

Traditional Norwegian Potato Cakes / Potetlomper

Before the American way of eating hot dogs, with the frankfurter in a bun reached Norway sometimes in the late fifties, it was potato cakes like these we wrapped around the sausages here. Some people still like to eat frankfurter in this way. Some even make a “special”, wrap the frankfurter in a potato cake and put it in a bun.

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Traditional Swedish Griddle Cakes / Plätter

A classic Swedish griddle cake recipe found on
 receptfavoriter.se

Traditional Swedish Griddle Cakes / Plätter

This batter will keep in the fridge if you do not want to cook all the cakes at once. The cakes are great with jam, whipped cream or ice cream. Calculate about 7 plates per serving. If you are baking the cakes with graham flour, they works well for starters or as crepes as well.

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Lefse From Northern Norway / Nordlandslefse

A traditional lefse recipe from Northern Norway
found on alleoppskrifter.noLefse From Northern Norway / Nordlandslefse

There are two main groups of lefser in Norway, thin and thick.
These ones from Northern Norway are thick.

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Two-Ingredient Flatbreads / Flatbrød med To Ingredienser

A simple flatbread recipe found on Better Homes and Gardens
Two-Ingredient Flatbreads / Flatbrød med To Ingredienser

Try adding your favorite flavors like spice mixes or herbs
to these chewy flatbreads.

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The Eidsberg Lefse / Eidsberglefsa

A local Norwegian lefse recipe found on
norsktradisjonsmat.no

The Eidsberg Lefse / Eidsberglefsa

Eidsberg, is a municipality in the inner part of Østfold county, east of Glomma. The municipality includes the lowlands on the east bank of Glomma and the forest lakes eastwards to the watershed towards Halden watercourse. Eidsberg municipality was established in 1837 by the introduction of local self-government.

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Soft Lefse from Løvøy / Mørlefse fra Løvøy

A lefse recipe found on matoppskrift.no
Soft Lefse from Løvøy / Mørlefse fra Løvøy

There are certainly more than a hundred different recipes for lefse
around in Norway. This one from Løvøy  is one of them – Ted

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Swedish Fryingpan Bread / Pannbröd

A fryingpan or griddle bread recipe found on koket.se
Swedish Fryingpan Bread / Pannbröd

Fryingpan bread, or “stompa” as it is also called,
usually Swedish children’s favourite between meals snack.

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Lemon and Poppy Seed Drop Scones / Drop Scones med Sitron og Valmuefrø

A Scotish griddle baking recipe found at mytaste.co.ukLemon and Poppy Seed Drop Scones / Drop Scones med Sitron og Valmuefrø

Drop scones, also called Scotch pancakes, are easy and fun to make, and perfect for tea or even as a simple dessert. Served with lemon curd and runny honey, they are quite irresistible.

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Chapatis – Soft Indian Flatbred / Mykt Indisk Flatbrød

A classic Indian bread recipe found on BBC FoodChapatis - Soft Indian Flatbred / Mykt Indisk Flatbrød

Chapatis can be reheated but they’re best cooked fresh. You could also spread your favourite pickle or chutney over them and roll like you would pancakes.

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Buckwheat Cakes / Bokhvetepannekaker

A classic Ameican breakfast griddle cake recipe found in
“The Art of Baking Bread” published by
The Northwestern Yeast Co in 1922
Buckwheat Cakes / Bokhvetepannekaker

Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds and as a cover crop. To distinguish it from a related species, Fagopyrum tataricum, it is also known as common buckwheat, Japanese buckwheat and silverhull buckwheat.

Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten and rich in complex carbohydrates, it is referred to as a pseudocereal. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.

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Classic Norwegian Griddle Cakes / Klassiske Lapper

A classic Norwegian griddle cake recipe found on godt.noClassic Norwegian Griddle Cakes / Klassiske Lapper

These griddle cakes are always popular and very quick to make. This recipe also contains little fat, which makes the the cakes suitable as everyday food.

Serve the cakes with homemade jams. And if you want to make the kids extra eager, you can sprinkle chopped chocolate on the cakes while they cook, nothing beats chocolate griddle cakes!

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Country-Style Pancakes / Landsens Pannekaker

A farmhouse recipe found in “The Blue Bonnet Margarine Book
of Creative Cookery” published by Standard Brands in 1970

Country-Style Pancakes / Landsens Pannekaker

This doesn’t look much like what goes for pancakes in Scandinavia. On the other hand, they look quite like both “sveler” og “tjukklefse” and both are just as delicious as Scandinavian pancakes – Ted

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Grilling Tips from the Ancient Greeks

Article by Stephanie Butler posted on history.com in 2014

Love to grill? Well, you’re not the first. In fact, the Greeks beat us all to it by more than 3,000 years. Recently, archeologist Julie Hruby of Dartmouth College presented her research findings about how exactly the ancient Greeks used their grills at the Archeological Institute of America’s annual conference in Chicago. Hruby’s research centered on her work with ancient souvlaki trays and griddles from Mycenaean-era sites in Greece.

Souvlaki tray
Souvlaki tray

In years past, everyday objects like cooking pots were often thrown away at architectural sites, in favor of more glamorous items like vases or jewelry. But Hruby decided to take a second look at the trays and griddles to help solve some long-standing archeological mysteries. For starters, scientists knew the souvlaki trays would have somehow held skewers of roasting meat. But they didn’t know if cooks rested the meat directly on the trays over the fire, or if the trays were meant for hot coals with the meat placed on top. And the griddles, presumably for bread baking, had one smooth side and one side pocked with small holes. What would be best for baking?

To solve these problems, Hruby turned to an unlikely source: ceramicist Connie Podleski at the Oregon College of Art and Craft. Hruby and Podleski mixed their own American clay to imitate the rough, gritty Mycenaean clay. They then fashioned new souvlaki trays and griddles to the exact specifications of the originals, and put them to the test over an open fire.

Griddles
Griddles

The results of this ingenious experiment answered all the scholars’ questions. When meat skewers were placed directly on the trays over the fire, the thickness of the tray resulted in uncooked souvlaki. A much tastier result occurred when hot coals were shoveled onto the trays, and the skewers placed directly above. Essentially, according to Hruby, the trays were portable barbeque pits, “perhaps used during Mycenaean picnics.” As for the griddles, Hruby found that baking bread stuck much more readily to the smooth sides of the utensil than the hole-marked side. This led her to believe that the rough surface could have served as a primitive nonstick pan, as the holes also result in a more even dispersion of oil across the cooking surface.

Tortillas de Maíz – Corn Tortillas / Maistortillas

A recipe from “Mexican Cooking” by Carolyn Dehnel
from the “Internatioal Gourmet” series
published by Crecent Books in 1986
Tortillas de Maíz – Corn Tortillas / Maistortillas

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