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copyright ©1999-2007

nordic nosh winter dishes, Scandinavian style: part one
by Kiera Tara O'Brien
| 1 2 3 4
continued from page 2

Lefse: Potato cakes
A warm and slightly crunchy favorite of all Norwegian children.

About 18 small-medium baking potatoes (or 10 large ones), scrubbed and peeled
4 cups (1 L) all-purpose flour
½ cup (120 ml) heavy cream (suitable for whipping)
½ cup (120 ml) butter
1 Tbsp salt
1 Tbsp white sugar

makes 2 to 3 dozen, depending upon how big you make your pancakes (extras freeze very well! Defrost and serve with sugar or jam spreads for a fun dessert, too).

1 Peel the potatoes and boil them in a large pot until soft. Drain and mash well. This should provide around 8 cups (2 L) of potato mash.
2 Combine the potato mash, cream, butter, salt and sugar. Refrigerate for at least several hours (overnight is best).
3 Mix flours into the creamy potato mash. Roll the resulting ‘dough’ into balls (just smaller than the size of a tennis ball). Set the dough balls on a plate in the fridge until ready to work with them.
4 Remove one ball from the fridge at a time, rolling them out on a floured flat surface. Each one should be about 1/8 of an inch thick.
5 Set an iron skillet or a griddle at very high heat. The lefse should be cooked until bubbles form under the pancake at the edges, and the bottom is golden brown; flip to cook the other side. (If you find your pancakes are charring before they’re cooked through, adjust your heat as needed.) Place the lefse on a towel and cover with another towel to keep warm and moist; layer the lefse, one on top of another.

Serve with a bit of butter and gravy (or however you might want to try it)!

don't stop: more this way!


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