Norwegian Griddle Cakes with Kefir and Herbs

A recipe for breakfast/lunch griddle cakes found in “Syrnet Melk – Oppskrifter og Tips” (Soured Milk – Recipes and Tips)
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Norwegian Griddle Cakes with Kefir and Herbs

Makes about 20.

4 dl [0,8 pt] kefir
3 tablespoons sugar
2 eggs
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)


[1] Put kefir, sugar and egg in a bowl and whisk together.

[2] Mix flour and soda and add it into the kefir mixture, continue to whisk till you have a lump-free batter.

[3] Chop the herbs and add to the batter. Let the batter rest for 20 minutes before frying giving it time to swell.

[4] 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.

[5] Mix cottage cheese and roughly chopped leaf parsley and server as accessory to the griddle cakes along with cured ham.