1/1 Photo of Norwegian Potato and Rye Pancake Flatbreads - Lefse
French Tart's Note:
These famous Norwegian Potato Pancakes are more like flatbreads; they are traditionally eaten with butter and cream as a dessert, or sprinkled with cinnamon sugar as an accompaniment to coffee. I think these would be wonderful eaten with fried bacon and mushrooms, for a delicious brunch and breakfast idea. The Norwegians will also eat these with local goat's cheese, snofrisk, or with dried/smoked reindeer meat.
My Private Note
Units: US | Metric
- 1Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
- 2Add some water - bit by bit, kneading well so it makes a pliable dough.
- 3Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
- 4Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
- 5Turn them over and cook the other side.
- 6When the Lefse have been cooked - they should be smooth and soft.
- 7Eat them as I have suggested in the Introduction!
- 8For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.
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Nutritional Facts for Norwegian Potato and Rye Pancake Flatbreads - Lefse
Serving Size: 1 (76 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 133.3
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 392.2 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 3.9 g
- Sugars 1.5 g
- Protein 2.9 g