Lefse - Norwegian Potato Pancakes

Title:
Lefse - Norwegian Potato Pancakes

Yield:
30 Servings

Categories:
Norwegian,
Breakfast,
Pancakes,
Potatoes




Ingredients:





     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






 1. 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. 2. Whip into the potatoes the butter and


 milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the


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


 refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do


 not grease the skillet or griddle. 5. 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. 6. 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. 7. 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.


 8. To serve ... dust with powdered sugar, roll and enjoy.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini