A Christmas variation on traditional griddle cakes
found on kiwi.no
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 and 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.
The recipe gives 8 -10 griddle cakes
1 dl [0,2 pt] sugar
3 dl [0,6 pt] kefir
1 teaspoon baking soda
1/3 tsp salt
2 teaspoons cardamom
2 dl [0,4 pt] finely chopped dried figs (used only at christmas)
3 tablespoons butter
Equal parts of sugar and water
1.5 vanilla pod per 2 dl [0,4 pt] water + sugar
1 cinnamon stick
This is what you do
 Whip egg and sugar together well . Add kefir and sieve in the flour, soda and salt. Add finely chopped dried figs and cardamom. Whisk to a smooth batter and let it stand and swell for 15-20 minutes.
 Heat a dry frying pan or griddle and fry the cakes light brown on each side at medium heat. If the cakes sticks to pan or riddle, add a little melted butter to the batter.
 Split the vanilla pods and scrape out the seeds. Put vanilla seeds, cinnamon stick, water and sugar in a saucepan and bring to a boil. Let simmer for about 30 minutes until it thickens. Let it cool a little and pour it into a glass jar ith a lid or a bottle. Add the vanilla seeds and cinnamon stick for decoration and taste. Pour Christmas syrup over the griddle cakes before serving.
Tip: Store the syrup in the refrigerator. It is delicious both for pancakes, in coffee or on ice cream!