Potato Pancake Bread (Lompe)

Title:
Potato Pancake Bread (Lompe)

Yield:
10 Servings

Categories:
Bread,
Pancakes,
Ethnic




Ingredients:





     2 lb (6 medium sized) old


          -potatoes (the older, the


          -better)


     1 tb Salt


   1/4 lb (1 cup) flour






 This excellent soft pancake wrapper, easily made at home, is eaten in


 Norway with butter and 'geitost' cheese, or used to wrap delicious little


 morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a


 spoonful of berry conserve.


 


 You will need a griddle or a heavy frying pan, or best of all, a 'takke'.


 Boil the potatoes in their skins. Peel them as soon as they are cool enough


 to handle and immediately mash them with the salt. Speed makes light


 pancakes.  Mix with the flour into a dough. (Less or more flour may be


 needed - potatoes are very variable. The less flour you use, the better.)


 Form into a long sausage and chop of lengths. Roll these pieces out into


 pancakes about 1/8 inch thick.


 


 Bake the 'lompe' on a hot iron surface.


 


 Yield:  Makes 10 to 12 small pancakes Time: 1 hour


 


 From:  "The Old World Kitchen - The Rich Tradition of European Peasant


 Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,


 Cooking Echo, 7/92


 


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