Norwegian Potato and Rye Pancake Flatbreads are soft, pillowy flatbreads made from mashed potatoes and rye flour, traditionally served as a dessert with butter and cream or as a savory brunch item with bacon and mushrooms.
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Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
Add some water - bit by bit, kneading well so it makes a pliable dough.
Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
Turn them over and cook the other side.
When the Lefse have been cooked - they should be smooth and soft.
Eat them as I have suggested in the Introduction!
For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.
Store cooled flatbreads wrapped in paper towels in an airtight container for up to 2 days. Reheat gently on a griddle or wrapped in foil in a warm oven.
flat griddle, hotplate, or skillet · large mixing bowl
This recipe produces lefse-style flatbreads—thinner and softer than typical pancakes. They're cooked on a griddle until bubbled and smooth rather than fried like American pancakes.
Yes. Prepare the dough through step 2, cover it, and refrigerate for up to 4 hours. Roll and cook when ready to serve.
Use vegetable oil, coconut oil, or another plant-based fat. Avoid lard or other animal products.
The flatbreads should be smooth and soft with light bubbling on the surface. Both sides should be cooked through with a light golden tone.
No. The recipe requires pre-boiled and mashed potatoes for the correct texture and moisture balance.
