Saturday, April 4, 2015


*Plan ahead... needs to chill...
Rolling out the dough
6 c. potatoes, riced
1/4 c. shortening
1/4 c. butter
1/4 c. milk
2 c. flour
1 tsp. sugar
pinch of salt
1/2 c. pancake mix (like Snoqualmie Falls)

In a large bowl, combine the rices potatoes, shortening, and butter. Cover the bowl and chill overnight. Do not skip this step.

Almost ready
Preheat lefse grill to 500 F.

Add the remaining ingredients to the cold potato mixture.

Flour a pastry cloth or counter top, and roll out 1/3 cup of dough. Use a stocking on the rolling pin or make sure to flour it completely. Make sure to roll the dough very thin. Thinner than a tortilla.

Lay out on the hot lefse grill using a lefse stick. If you don't have a lefse stick, use an icing knife or even a chopstick. Allow to cook until brown spots start to appear on the side facing down (so you just have to peek under every so often). Turn it over to allow the uncooked side to brown. Cool on tea towels.

While you're rolling out the dough and rolling it out on the grill, store the unused dough in the fridge to keep it chilled until you're ready for it.

When the lefse has cooled either serve it or fold it into fourths and place in a ziplock bag until you're ready to eat it.

Growing up, we would always serve lefse with butter, sugar, and cinnamon. My traditional Norwegian husband only uses butter and sugar. Feel free to use what you want! After buttering it and sprinkling it with whatever ingredients you find tasty, roll it up and eat it! We make lefse several times a year at my house.

Recipe by Mildred Risvold via Trudy Lund

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