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
to 3 dozen, depending upon how big you make your pancakes (extras
well! Defrost and serve with sugar or jam spreads for a fun dessert,
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
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
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
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)!
stop: more this way!
. laze . home.