Recipe Cottage


LOCATION: Recipes >> Breads Pancakes >> Lefse 02

Print this Recipe    Lefse 02

Norwegian Pancakes

2 lb potatoes
1/4 c butter
1/4 c milk
1 1/2 ts salt

1 ts sugar
1/4 ts MSG
1/8 ts black pepper
2 1/2 c sifted all-purpose flour

Wash, peel and cook the potatoes. Cut in halves and boil. Drain
the cooked potatoes. Dry the potatoes by shaking the pan over low
heat. Mash or rice the potatoes thoroughly.

Whip into the potatoes the butter and milk, and a mixture of the
salt, sugar, MSG and black pepper.

Whip the potatoes until light and fluffy. Cool the potatoes and
then chill in the refrigerator.

Set a heavy skillet or griddle over low heat to warm. Do not grease
the skillet or griddle.

Remove the chilled potatoes from the refrigerator. Add about half
of the flour and beat until smooth. Beat in enough of the remaining
flour to make a smooth dough, shape into a ball and turn out onto
a lightly floured surface. Roll into a round about 1/8 inch thick.
Cut into 6 inch rounds.

Test the griddle by dropping on it a few drops of cold water. If
the drops dance around in little beads, temperature is about right.
Do not grease.

Place a lefse "round" on the griddle or skillet and cook until
browned. Turn and lightly brown on the other side. Then, turning
frequently, continue cooking until the Lefse are lightly browned
and dry. Remove and place on a clean, dry towel. Cool completely.

Dust with powdered sugar, roll and enjoy.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.