- Home
- Cake
- How To make Potato Pancake Bread (Lompe)
How To make Potato Pancake Bread (Lompe)
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
How To make Potato Pancake Bread (Lompe)'s Videos
Sweet Potato Tortillas Recipe // Only 3 Ingredients
Hi everyone! ???? Hope you enjoy this simple sweet potato tortilla recipe! I use these tortillas for both breakfast wraps, lunch wraps AND dinner wraps! Haven't tried them for a dessert wrap yet, but that would probably work too! ????
The measurements I used
- 4 sweet potatoes - 1260 grams.
- 1 tsp salt
- 610 grams spelled flour (choose whatever flour you like).
This made 26 tortillas and the macros for each where approximately:
124 calories | 3.8 protein | 23.5 carbs | 0 fat
Instructions:
As I mentioned in the video, there are no exact measurements for this recipe.
Buy a desired amount of sweet potatoes.
Peel, chop and cook in the microwave until tender.
Add salt and mash with a hand mixer.
Add flour until you get a dough that you can roll out.
Roll out each tortilla and fry on both sides in a dry pan on medium heat until it bubbles up and becomes golden.
Transfer into a damp towel immediatly after frying.
Leave in the towel until they are cooled down.
Store in a bag in room temperature for about 4 days or freeze them.
-
Hi there ????????
My name is Marita and I live in Oslo, Norway.
I am a UX and graphic designer, makeup enthusiast, fitness junkie, foodie and dog mom.
-
I love sharing my everyday life in my full day of eating vlogs, do some challenges and recipe videos, but most of all I love to have the occasional cheat day. ???? Once the world is back to a more normal state, I will also do a bunch of travel vlogs so stay tuned for that! ????
-
If you want to send me something I have listed my address under the info section on my channel ????
Trond Oliver makes potato lompe without gluten for use eating rakfisk
Trond Oliver makes potato lompe without gluten for use eating rakfisk
GrodiFoods 1-Lompe Pizza
i detta avsnitt får ni se hur man gör en delikat lompe pizza.
detta är faktist gott på riktigt
Episode 12: Norwegian Lompe (Potato Flatbread)
*Pour la version française - voir ci-dessous*
English:
Ingredients:
- 450g / 1lb of potatoes
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1 cup flour
The mashed potatoes must remain in the fridge for 24 hours before use.
Français:
Ingrédients:
- 450g de pommes de terre
- 55g de beurre doux
- 60ml de crème entière
- 1/2 cuillère à café de sel
- 120g de farine
La purée doit rester au réfrigérateur pendant 24 heures avant utilisation.
Potetkaker
Jon Ole and Ingrid-Mari eating potato pancakes. Yum!