Pløste

Pløste is a Norwegian term often referring to a type of pancake or flatbread. The exact preparation and ingredients can vary significantly depending on the region and household. Typically, pløste is made from a batter of flour, eggs, and milk, similar to a thin pancake or crêpe. It is usually fried in a pan with butter or oil until golden brown on both sides.

Historically, pløste was a common and economical dish, especially in rural areas where ingredients were readily available. It could be served as a simple meal or as a side dish. Common accompaniments include sugar, jam, or sour cream. In some traditions, pløste might be rolled up with fillings.

The term itself is derived from Norwegian dialectal words. While "pannekake" is the more standardized word for pancake, "pløste" often carries a connotation of a simpler, perhaps thicker or chewier, version. Variations can include the addition of leavening agents like baking powder, which would make it puff up slightly. Some recipes might incorporate potatoes into the batter, creating a more savory flatbread. Its flexibility in preparation means that pløste can be adapted to different tastes and available ingredients.