According to godt.no, sveler were first made on board the ferry company Fjord1’s routes in Møre and Romsdal in 1971. Originally, the sweet griddle cakes were made on a voluntary basis by the employees, but over the years the tradition developed into an expected service offered to the passengers. Sveler became associated with ferry rides so much, they are also referred to as fergesveler, ferry pancakes.

Anne Myklebostad, the ferry company’s food specialist, told godt.no that Fjord1 ferries sell one million sveler annually. Most people choose buttercream as a filling, but the treats can also be served with brown cheese. Find the ferry’s recipe in Norwegian, here.

Food blogger and cookbook author Nevada Berg posted an English version of the recipe on her website, northwildkitchen.com.   

Norwegian Griddle Cakes with Buttercream (Sveler med Smørkrem) 

Photo Credit: Nevada Berg, North Wild Kitchen

*Makes about 18 sveler 

For the griddle cakes: 

  • 3 large eggs, at room temperature 
  • ¾ cup (150 g) granulated sugar 
  • ½ cup (112 g) butter, melted 
  • 3 cups (720 ml) buttermilk/kefir 
  • 3 cups (360 g) all-purpose flour 
  • 1 teaspoon baking soda

For the buttercream: 

  • ½ cup (112 g) butter, softened 
  • 2/3 cup (80 g) confectioners’ sugar 
  • 5 tablespoons granulated sugar

In a large bowl, combine the eggs and sugar and whisk until fluffy. Whisk in the melted butter, followed by the buttermilk. Combine the flour and baking soda, add to the batter, and stir gently until combined. Let stand for about 20 minutes—the dough will swell. 

Heat a takke (griddle) to medium heat or place a large frying pan directly on the stove over medium heat, and lightly butter. 

Ladle some batter onto the hot griddle or pan to make several 6-inch (15 cm) round griddle cakes. Cook for 2 minutes or until bubbles appear on top and the bottoms turn golden brown. Flip the griddle cakes and cook for 2 minutes more or until the other side is golden brown. Transfer to a plate and keep warm. Continue making griddle cakes, using the remaining batter and adding butter to the takke or pan as needed.  

While the griddle cakes are cooling, make the buttercream by combining the softened butter, confectioners’ sugar, and granulated sugar in a bowl. Spread buttercream on the warm griddle cakes and serve them folded in half. 

Store leftover cakes without filling in an airtight container or cover with foil and refrigerate for up to 3 days. 

Photo and recipe credit: Nevada Berg, North Wild Kitchen, https://northwildkitchen.com/norwegian-flat-cakes-with-buttercream-sveler/