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: 40mins
SERVES: 6-8
YIELD: 12-16 Lefse
UNITS: US
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DIRECTIONS
- Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
- Add some water - bit by bit, kneading well so it makes a pliable dough.
- Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
- Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
- Turn them over and cook the other side.
- When the Lefse have been cooked - they should be smooth and soft.
- Eat them as I have suggested in the Introduction!
- For 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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