Prep 4 hrs
Cook 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.
- 2267.96 g potatoes (8 cups mashed)
- 118.29 ml heavy cream (not whipped)
- 177.44 ml butter (or margarine)
- 14.79 ml salt
- 946.36 ml flour (scant)
- Peel the potatoes, cut into quarters (or smaller) and boil until tender.
- Mash the potatoes with the cream, butter and salt.
- Place the potatoes in the refrigerator to cool completely.
- Begin stirring in the flour, a cup or so at a time.
- Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
- Bake on a hot, dry griddle.
- Lightly brown one side and then carefully flip the pancake to brown the other side.
- Wrap and store in refrigerator or freezer.
- Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.
We very much enjoyed these. I made only 1/4 the recipe, and boy, was THAT a mistake. Everyone wanted seconds and even thirds! Next time I will make a full recipe so I can have some "planned-overs." Thanks, Tink, for sharing. Made for ZWT 6.