They look classic, but taste completely different. The secret of lefse lies in one specific ingredient that gives them an unearthly structure: potatoes. Thanks to them, Norwegian ones are incredibly soft and flexible, which makes them an ideal base for many accessories. Although it is still rare in Poland, this Scandinavian way of making the perfect cake deserves to be called a breakfast hit.
The addition of potatoes on which this recipe is based may sound specific to us, but in Scandinavian cuisine it has been a proven recipe for generations. Properly prepared, they act as a dough softener. Thanks to them, the pancakes become exceptionally elastic, in addition to… The recipe uses much less flour.
It’s also a great way to use up leftovers from the previous day. The potatoes used for lefse may be yesterday’s. However, it is better to choose floury varieties, which will work better in the recipe.
In Norway, this type of pancakes are traditionally fried in a dry frying pan. By eliminating fat, the pancakes are light and lower in calories. After preparation, simply spread with your favorite additions – they are also willingly served in a savory version.
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Lefse is traditionally served spread with butter, sprinkled with sugar and cinnamon, and then rolled into a roll or folded into triangles. However, you can also prepare them with other additions. Our recipe will give you 12 pieces.
Ingredients:
- 1 kg of boiled potatoes (preferably the floury variety);
- 250 g of wheat flour;
- 3 tablespoons melted butter;
- 100 ml of cream 30%;
- 1 heaping tablespoon of powdered sugar;
- a pinch of salt;
- optional pinch of cinnamon.
Preparation method:
Press the potatoes through a ricer to make them smooth. Then add cooled butter, cream, sugar and salt. If you plan to prepare sweet pancakes, also add cinnamon to them. Mix until a uniform mass is obtained. Then start adding flour and knead the dough until it stops sticking to your hands. Divide them into 12 equal parts and roll each into a thin cake. The lefse should be almost transparent.
Heat the pan – do not add oil. Fry the pancakes for about 60 seconds on each side. Characteristic light brown “bubbles” should appear on them. You can serve them right away. If they are to be served later, place the finished pancakes one on top of the other under a clean cloth – the steam will keep them soft.
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