175 g (6 ounces, ¾ cup) butter
2¼ dl (1 cup) sugar
4 eggs
1 Liter (quart) buttermilk
About 600 g (1 1/3 pounds, 10 dl, 4¼ cups) flour
Pinch of baking powder
1 Tsp baking soda
2 Tsp hornsalt (or 2 tablespoons baking powder)
1 Tsp vanilla sugar (½ tsp. extract)

Buttermilk pancakes, pancakes, potato cakes and raised pancakes are served with coffee throughout Norway. The latter are served on ferry boats in western Norway.


Melt the butter, add sugar and beat in the eggs and milk. Combine the dry ingredients and add, mixing well. Refrigerate 30 minutes. Fry in a small amount of butter on a griddle. Serve with butter and sugar.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346