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Norwegian Flat Cakes with Blueberry Compote (VisitNorway)

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 14 flat cakes
Author: Colleen Kennedy & North Wild Kitchen


  • Blueberry Compote
  • 4 cups blueberries
  • 1/3 cup water
  • 1/3 cup sugar*
  • A couple pinched of cinnamon
  • Pinch or two of cardamom
  • 3/4 tsp cornstarch
  • Flat Cakes
  • 2 eggs
  • 6 TBS sugar
  • 1 3/4 cups buttermilk see notes
  • 1/2 cup good beer pale ale
  • 2 cups plus 2 TBS flour
  • 1/2 tsp baking soda
  • 4 TBS butter


  • Blueberry Compote
  • In a small pot, combine blueberries, water, and sugar. Heat over med-high heat until berries start to release their juice and burst (about 5 minutes).
  • Lower heat to medium,
  • Stir occasionally.
  • Add in spices and cornstarch, stir until thickened (2 minutes). Remove from heat and allow to cool.
  • Norwegian Flat Cakes
  • In a mixing bowl (with a pourable spout if you have one), whisk eggs and sugar., add in buttermilk and beer and whisk until incorporated.
  • Add in flour and baking soda, whisk until smooth.
  • Add in butter and whisk until smooth.
  • Allow batter to rest for 20 minutes.
  • Batter is thinner than pancake batter.
  • When ready to cook flat cakes, heat a small skillet. An individual pan works best. (I use a 5-inch egg pan when I make these)
  • Spray pan with cooking spray. Heat to medium, pour enough batter in to just cover the pan bottom, flip when bubbles form and underside is browned in spots. Repeat.
  • Assembly
  • Smear a bit of compote between each flat cake as you pile them atop one another. Top with compote, cut into wedges and serve.


To make your own buttermilk, add 2 TBS fresh lemon juice to milk. Allow it to sit on the counter for 10 minutes before using.
This batter is thinner than pancake batter. The flat cakes are not as light and fluffy as pancakes, which is where the crepe comparison comes in.