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
Makes about 20.
4 dl [0,8 pt] kefir
3 tablespoons sugar
4 dl [0,8 pt] flour
1.5 tsp of soda
1 dl [0,2 pt] chopped herbs; leaf parsley,
thyme or others to taste
2 tablespoons dairy butter, for frying
For the serving:
3 dl [0,6 pt] Tine Cottage Cheese
3 tablespoons coarsely chopped leaf parsley
10 slices of cured ham (Serrano, Prosciutto or other to taste)
 Put kefir, sugar and egg in a bowl and whisk together.
 Mix flour and soda and add it into the kefir mixture, continue to whisk till you have a lump-free batter.
 Chop the herbs and add to the batter. Let the batter rest for 20 minutes before frying giving it time to swell.
 Heat a frying pan or griddle to medium heat adding a little butter. Fry small griddle cakes for a few minutes on each side until golden. The cakes will swell slightly during the frying.
 Mix cottage cheese and roughly chopped leaf parsley and server as accessory to the griddle cakes along with cured ham.