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Name: Lefse - Norwegian Potato Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: American
Ingredients: 1/4 c milk; 2 lb Potatoes; 1/4 c Butter; 1 1/2 ts Salt; 1/4 ts MSG; 1/8 ts Black pepper; 2 1/2 c All-Purpose Flour sifted; 1 ts Sugar

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INGREDIENTS

1/4 c milk
2 lb Potatoes
1/4 c Butter
1 1/2 ts Salt
1/4 ts MSG
1/8 ts Black pepper
2 1/2 c All-Purpose Flour ; sifted
1 ts Sugar

Servings

INSTRUCTIONS

1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the cooked potatoes. Dry the potatoes by shaking the pan over low heat. Mash or rice the potatoes thoroughly. 2. Whip into the potatoes the butter and milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the potatoes until light and fluffy. Cool the potatoes and then chill in the refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do not grease the skillet or griddle. 5. Remove the chilled potatoes from the refrigerator. Add about half of the flour and beat until smooth. Beat in enough of the remaining flour to make a smooth dough, shape into a ball and turn out onto a lightly floured surface. Roll into a round about 1/8 inch thick. Cut into 6 inch "rounds. 6. Test the griddle by dropping on it a few drops of cold water. If the drops dance around in little beads, temperature is about right. Do not grease. 7. Place a lefse "round" on the griddle or skillet and cook until browned. Turn and lightly brown on the other side. Then, turning frequently, continue cooking until the Lefse are lightly browned and dry. Remove and place on a clean, dry towel. Cool completely. 8. To serve ... dust with powdered sugar, roll and enjoy.

NOTES

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Lefse - Norwegian Potato Pancakes

1/4 c milk
2 lb Potatoes
1/4 c Butter
1 1/2 ts Salt
1/4 ts MSG
1/8 ts Black pepper
2 1/2 c All-Purpose Flour sifted
1 ts Sugar

1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the  cooked potatoes. Dry the potatoes by shaking the pan over low heat. Mash or  rice the potatoes thoroughly. 2. Whip into the potatoes the butter and  milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the  potatoes until light and fluffy. Cool the potatoes and then chill in the  refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do  not grease the skillet or griddle. 5. Remove the chilled potatoes from the  refrigerator. Add about half of the flour and beat until smooth. Beat in  enough of the remaining flour to make a smooth dough, shape into a ball and  turn out onto a lightly floured surface. Roll into a round about 1/8 inch  thick. Cut into 6 inch "rounds. 6. Test the griddle by dropping on it a few  drops of cold water. If the drops dance around in little beads, temperature  is about right. Do not grease. 7. Place a lefse "round" on the griddle or  skillet and cook until browned. Turn and lightly brown on the other side.  Then, turning frequently, continue cooking until the Lefse are lightly  browned and dry. Remove and place on a clean, dry towel. Cool completely.  8. To serve ... dust with powdered sugar, roll and enjoy.

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Nutrition

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Serving Size: 1 Serving (43g)
Recipe Makes: 30 Servings

Calories: 76
Calories from Fat: 15 (20%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 4.1mg		1 %
Sodium 145.4mg		5 %
Potassium 143.8mg		4 %
Total Carbohydrate 13.6g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 12.6g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 76

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