Sveler (Norwegian Pancakes)

In a medium mixing bowl, whisk together eggs and sugar until fluffy. The mixture should look aerated and pale. Depending on your arm strength this step can be a bit taxing. Continue whisking as you add the kefir. Set aside.
In a small mixing bowl, combine flour, salt, baking soda, and horn salt with a fork until well incorporated.
Add your dry ingredients to your wet ingredients. Use a spatula to mix until just combined. Lumps are okay. Set aside for 30 minutes.
Heat up a non-stick griddle or frying pan on medium-low heat. You should be able to cook all the pancakes without using any oil but it's always good to keep some on hand in case your pan needs it. Using a soup ladle (or a 1/3-cup measure) gently spread your dough into a 4- to 5-inch circle. Let the svele cook until the top is actively bubbling. Flip and cook on the second side. It might take a few tries to figure out the cooking time on your stove.
Sveler taste great straight off the grill, but you can also cook these ahead of time and serve them cold. Traditionally they are served on ferries filled with a creamed butter and sugar combination (cream together equal parts butter and sugar) then folded in half. You can also fill or top them with sour cream/creme fraiche and your favorite berry jam. Or, slather on butter and top with thin slices of brunost. Once you have put your desired toppings in place, fold in half and enjoy with a cup of coffee.