Norwegian Potato and Rye Pancake Flatbreads - Lefse

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.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 12-16 Lefse

Ingredients

• 500  g  boiled potatoes, mashed
• 100  g  rye flour
• 1  teaspoon sugar
• 1  teaspoon salt
•  fat (for cooking)

Directions

1. Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
2. Add some water - bit by bit, kneading well so it makes a pliable dough.
3. Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
4. Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
5. Turn them over and cook the other side.
6. When the Lefse have been cooked - they should be smooth and soft.
7. Eat them as I have suggested in the Introduction!
8. For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.