Pjalt, traditional food from Røros are round cakes that you cook on a griddle or in a dry frying pan. They are similar to ‘sveler’ or thick lefse, but are made of dough you roll out and cut out cakes around a small plate.
A Christmas variation on traditional griddle cakes
This kind of griddle cakes are called Svele (plural: sveler indefinite: svelene) in Norway and it is batter based cake. By size and texture they may bear some resemblance to American pancakes, but are usually eaten for afternoon coffee or as a snack between meals, served with butter and either sugar or Norwegian brown cheese or with sour cream and jam. Baking soda or salt of hartshorn are used as rising agent in sveler, which give this cake its characteristic flavour. Recipes may differ slightly according to region or to house recipes.
A recipe for classic Norwegian potato cakes found in “Mat for All” (Food for All) published by Tiden Norske Forlag in 1985
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.
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.