Lefse (Norwegian Potato Pancakes)
6 servings
60 minutes
Lefse is a delicate and thin potato flatbread that is a pride of Norwegian cuisine. Its origins date back to ancient times when Scandinavian peoples sought ways to preserve and use potatoes during winter. Lefse has a soft texture and a light creamy flavor complemented by subtle notes of sweetness. They can be enjoyed as a standalone dish, spread with butter and sprinkled with sugar, or used as a base for wrapped fillings—from traditional cinnamon sugar to more modern combinations. This dish has become a symbol of cozy family gatherings, especially during holidays when the cooking process turns into a warm tradition. Lefse is not just flatbreads but a piece of Norwegian heritage carefully preserved through generations.
1
Mix all ingredients except flour, refrigerate until thoroughly chilled. Add flour and mix. Heat a lefse pan or any other skillet.
- Mashed potato: 600 g
- Butter: 3 tablespoons
- Heavy (double) cream: 2 tablespoons
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Wheat flour: 1.5 glass
2
Shape the dough into a long sausage and cut it into 12 pieces. Form each piece into a ball.
3
Roll out very thinly with a regular rolling pin. Dust the board with flour when flipping.
- Wheat flour: 1.5 glass
4
Bake in an ungreased pan until brown spots appear.
5
Flip and bake on the other side.
6
Place the ready flatbreads between 2 towels and let them cool.
