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A traditional recipe for Norwegian flatbread made with tangy buttermilk and served with plenty of melted butter and cinnamon and sugar.
Author: Lindsey Johnson
2 cups buttermilk
1 stick (8 Tbsp.) melted butter
3 large eggs
¾ cup corn syrup (or another syrup like brown rice or golden syrup)
1 cup granulated sugar
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
about 7-8 cups all-purpose flour, plus more for rolling
Butter, for serving
Cinnamon and sugar, for sprinkling
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