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Norwegian Potato and Rye Pancake Flatbreads - Lefse

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“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

Ingredients Nutrition

  • 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.

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