Gramma & Grampa Fjerstad's Lefse |
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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 20 |
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When I was a teen my first husband's Norwegian grandparents taught me to make this thin, potato pancake. The recipe is delicious, of course, but the most wonderful thing about it was their tradition of making it as a family. The mashed potatoes must be completely cold before adding the flour or else the mixture turns to paste, so I like to make them the night before & refrigerate overnight. The lefse rolling pin, with it's deep, checkerboard grooves and the lefse turner are traditional tools, but the pancakes can easily be made with a regular pin and spatula. Ingredients:
5 lbs potatoes (8 cups mashed) |
1/2 cup heavy cream (not whipped) |
3/4 cup butter (or margarine) |
1 tablespoon salt |
4 cups flour (scant) |
Directions:
1. Peel the potatoes, cut into quarters (or smaller) and boil until tender.
2. Mash the potatoes with the cream, butter and salt.
3. Place the potatoes in the refrigerator to cool completely.
4. Begin stirring in the flour, a cup or so at a time.
5. Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
6. Bake on a hot, dry griddle.
7. Lightly brown one side and then carefully flip the pancake to brown the other side.
8. Wrap and store in refrigerator or freezer.
9. Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.
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