Norwegian griddle cakes
26 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Riced hot potatoes |
| 2½ | tablespoon | Light cream |
| 2½ | tablespoon | Lard |
| 1½ | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 2 | cups | Sifted all purpose flour |
Directions
Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about ⅓ cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side.
Serve hot or cold.
All Lefsa - Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut.