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“Lapper” are small pieces of paper or cloth. Write someone a “lapp” means to write someone a note, and passing “lapper” is frowned upon at school (passing notes between students without the teacher knowing). “Lapper” is also a Norwegian pancake-like food which has become Son’s favourite these past weeks.
The recipe is actually my great-grandmother’s, it’s been in the family for at least a few generations, and it’s as good as it is simple.
First a note on the dairy product: kefir. Kefir is apparently called kefir in English as well. I’ve never come across it outside the Norwegian borders myself, but how common it is is beyond me. It can be substituted with any type of sour dairy product, but buttermilk is probably the best substitute.
- 5 dl kefir
- 5 dl flour
- 3 eggs
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- vanilla or vanilla sugar
- 1-2 tablespoons of sugar
Any pan is good for making these, though I must recommend something with a slip-let surface. If you don’t have one you should consider adding a bit of fat to the pan while cooking.
Make sure the pan is warm, on medium heat, before you pour a small ladle worth of batter in the pan. When the surface of the “lapp” bubbles and dries out, the “lapp” is ready to be turned. Looking for bubbles has become one of Son’s favourite past-times.
Anything can go into a lappe-batter. Leftover rice from dinner? throw it in! Earlier this week I made “lapps” with grated apples and cinnamon – delicious! And, if I make these as a meal, instead of as a desert/snack, I use mostly whole-grain flour, works perfectly fine, but I would recommend the finely ground type. 
