1/1 Photo of Gramma & Grampa Fjerstad's Lefse
4 hrs 30 mins
When I was a teen my first husband's Norwegian grandparents taught me to make this thin, potato pancake. The recipe is delicious, of course, but the most wonderful thing about it was their tradition of making it as a family. Over 20 years later, I'm still using Gramma's handwritten card, but am finally posting this dear to my heart recipe for ZWT-6. The mashed potatoes must be completely cold before adding the flour or else the mixture turns to paste, so I like to make them the night before & refrigerate overnight. The lefse rolling pin, with it's deep, checkerboard grooves and the lefse turner are traditional tools, but the pancakes can easily be made with a regular pin and spatula.
My Private Note
Units: US | Metric
- 1Peel the potatoes, cut into quarters (or smaller) and boil until tender.
- 2Mash the potatoes with the cream, butter and salt.
- 3Place the potatoes in the refrigerator to cool completely.
- 4Begin stirring in the flour, a cup or so at a time.
- 5Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
- 6Bake on a hot, dry griddle.
- 7Lightly brown one side and then carefully flip the pancake to brown the other side.
- 8Wrap and store in refrigerator or freezer.
- 9Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.
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Nutritional Facts for Gramma & Grampa Fjerstad's Lefse
Serving Size: 1 (153 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 324.9
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 7.2 g
- Cholesterol 33.0 mg
- Sodium 509.2 mg
- Total Carbohydrate 48.8 g
- Dietary Fiber 3.9 g
- Sugars 1.2 g
- Protein 6.3 g