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.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6-8

Yield: 12.0 Lefse

• 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.

Reviews

[CandyTX]

We REALLY liked these. We put a strawberry compote on top with sugar - very good! I have to share though... Tom says they taste like McDonald's hash browns and dipped some of them in ketchup :-) They were delish both ways (and he is right, they are good in ketchup too!). Made for ZWT3.