Pjalt, Griddle Cakes from Røros in Norway

Traditional griddle cakes found on nrk.no
Pjalt, Griddle Cakes from Røros in Norway

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.

2 cups cultured milk or yogurt
1 cup melted butter
1/2 cup Golden Syrup (Lyle’s or similar)
1 teaspoon of Hartshorn (baker’s ammonia)
1 teaspoon of baking soda
enough wheat flour for loose dough, but dry enough to roll out

This is what you do

[1] This will make 25-50 pjalt. Make the dough the night before, then it will be better to work with.

[2] Stir together milk, melted butter and syrup. Stir  the hartshorn in a little water. Mix hatshorn, baking soda and flour in the milk mixture. Let the dough stand and swell before rolling it out.

[3] Divide the dough into four, roll out each portion to diameter about 70 cm / 28 in  and about 3 mm / 1/8 in thick. Cut out cakes the size of a smal plate. Use the leftover for a new portion and roll it out.

[4] Bake the cakes on a griddle or in a dry fryingpan for one minute on each side. The color ahould be light brown on both sides.

[5] Pjalt is served fresh with butter and Norwegian brown cheese.

Tip: Pjalt is suitable for freezing and tastes as fresh after thawing.