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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
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Lefse - Mashed Potato Flatbread Recipe - Only 2-Ingredients
Simple Norwegian Lefse Recipe (Mashed Potato Flatbread). Having leftover mashed potatoes? Turn them into this easy mashed potato flatbread! It’s a yeast-free & oil-free side dish that everyone loves.
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INGREDIENTS:
1 cup Mashed Potatoes (about 240g/8.5 ounce fresh potatoes)
1 cup All-Purpose Flour (Plain Flour + extra for dusting (about ½ cup)) -
METHOD:
Place the flour and potato mash onto your work surface. Using your hand(s) start bringing the ingredients together until you form sticky dough.
Roll this into a sausage and cut into 8 pieces. Form each piece into round shape.
Make sure the work top and dough is dusted with flour before you start rolling it out. Roll it out thin.
Cook on medium to high heat on a dry frying pan for about 2 minutes (1 minute per side) or until done.
Best served right away while still warm.
Preparation: 15 minutes
Cooking: 20 minutes
Serves: 8 Flatbreads
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