Norwegian surmelkslapper with strawberry compote and crème fraîche

Makes 10
30 minutes

Ingredients

  • 400g of strawberries
  • 100g of golden caster sugar, + 2 tbsp
  • 2 small eggs
  • 284ml of buttermilk
  • 1/2 tsp bicarbonate of soda
  • 200g of plain flour
  • unsalted butter
  • créme fraiche

Method

1
First make the strawberry compote by combining 1 tbsp caster sugar with the strawberries, chopped into small pieces. Set over a medium to high heat, and stir occasionally for 20 minutes until the compote has broken down. Add more sugar to taste, if needed. Set aside to cool
2
To make the Lapper, whisk together 100g caster sugar with the eggs until the sugar has dissolved and the mixture is glossy. Whisk in half the buttermilk. Stir the bicarbonate soda into the remaining buttermilk; it should froth up to the consistency of whisked egg whites. While the buttermilk is activating, whisk the flour into the egg mixture. Whisk in the activated buttermilk until the mixture is smooth
3
Set a non stick frying pan over a medium heat and melt a little unsalted butter. Cook approximately two tablespoons of batter per pancake in batches. Serve either warm or at room temperature with the compote and lashings of creme fraiche