Norwegian's Sveler

Ingredients for 15 pieces
375 gr of all-purpose flour
63 gr of butter, melted
70 gr of brown sugar (this is a less sweet recipe, the original one they use 125 grams)
2 eggs
0.5 tsp of baking soda
500 ml of kulturmelk* or soured milk**

  *"Kulturmelk is Norwegian's soured milk, which is homonized heat treated at ultra-high temperature(90-95 C) and then cooled to the desired acidified temperature (about 21-23 C). After that lactic acid bacteria is added and the acidified process initiates and lasts for a day. This gives the culture milk a different and texture than regular milk", quoted from http://www.tine.no/merkevarer/tine-kulturmj%C3%B8lk/artikler/kulturmelk-hva-er-det
 **"Soured milk is a food product produced from the acidification of milk through bacterial fermentation, which gives the milk a tart taste", quoted fromhttps://en.wikipedia.org/wiki/Soured_milk

Ingredients for buttercream
95 gr of butter
95 gr of icing sugar
63 gr of sugar (Optional, I drop this one to avoid too sweet. But if you like creamy and sweet texture, you can add sugar in)
Or you can use your favourite jam.

How to make

1. Whisk eggs and brown sugar until it becomes well combined and little pale colored, but not until firm peak. 
2. Add in kulturmelk or soured milk and keep whisking with low speed.
3. Add gradually flours in and keep whisking until all is done.
4. At last put in baking soda and stir it well. You will get good batter with tight thickness to be ready for frying.
5. On a frying pan with low-medium heat, then wipe it with oiled kitchen paper.
6. Ladle a full spoon of batter into the pan. When it starts getting bubbles on sveler surface, flipp into another side of sveler. When it turns golden brown, take it out for serving. Continue with the rest of batter.
7. To make buttercream, whisk butter with both sugar until creamy smooth.
8. Serve sveler warm and apply the buttercream on it.
9. It tastes so good with a cup of coffee or tea. Enjoy!