Norwegian Pancakes

Melt 175 g butter in a saucepan over low heat, then set aside to cool slightly.

Whisk together 2¼ cups sugar and 4 eggs in a large mixing bowl until the mixture is pale and creamy, about 2-3 minutes.

Stir the cooled melted butter into the egg and sugar mixture until fully combined.

Pour 1 liter buttermilk into the mixture and stir until well blended.

In a separate bowl, sift together 600 g flour, 1 pinch baking powder, 1 tsp baking soda, 2 tsp horn salt, and 1 tsp vanilla sugar.

Fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined; the batter should be smooth with no lumps.

Heat 1 butter portion in a large skillet or griddle over medium-high heat until it foams and smells nutty.

Pour ¼ cup batter onto the hot skillet for each pancake, spacing them apart so they do not touch.

Cook for 2-3 minutes until the bottom is golden brown and edges appear set, then flip carefully.

Cook the second side for another 2-3 minutes until golden brown, then transfer to a serving plate.

Repeat with remaining batter, adding more butter to the skillet as needed between batches.

Serve warm, traditionally with jam, sour cream, or brown cheese on the side.