Norwegian Lefse or Potatoe Cakes Recipe
- 3 cups of cold mashed potatoes
- 6 Tbsp margarine
- 2 tbsp milk
- 1 Tbsp sugar
- 1 and ½ cups flour
- Mix the above ingredients together and knead.
- It’s important that your mashed potatoes are cold.
- You may need more or less flour than listed, it will depend on the consistency of your potatoes.
- Add flour until you have a nice, stiff dough.
- Preheat an electric skillet too 400 F. Skillet must be hot. Do not grease.
- On a floured surface begin rolling out dough. Dust with flour as needed to keep from sticking.
- Roll nice and thin {about ⅛ inch} and then “cut” out in circles.
- You want them to be large enough so they can be rolled up when eaten. Think crepe size or just a bit smaller.
- Take potatoe cakes and place on hot skillet. No need to worry about excess flour, it will keep them from sticking.
- Cook until light brown spots form, then flip and cook the same on the other side.
- Remove potatoe cakes and place on a damp towel to cool.
Recipe by Simple as That at https://simpleasthatblog.com/norwegian-lefse-or-potatoe-cakes-recipe/
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