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  Added: Oct 31, 2008  •  Visited (604)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Potato Bread Pancake
(Potato Lefse)
What You Need:
  • 2½ pounds russet potatoes, peeled and cut in half
  • 2 tablespoons butter (room temperature)
  • ¼ cup milk
  • 1 teaspoon salt
  • 2 cups all-purpose flour plus additional flour for rolling and dusting

  • How To Cook:
    1. Boil the potatoes until tender. Drain them well, return them to the pot, and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them.

    2. Mash the potatoes, using a potato ricer, in a heavy-duty electric mixer bowl. Add the remaining ingredients, except for the flour for rolling and dusting, and mix well.

    3. Blend together to form a nonstick dough. Knead and form into a smooth log. Divide it in 24 pieces. When you are ready to prepare the "Lefse", roll each into an 8-inch to 10-inch circle.

    4. Turn the "Lefse" as you roll it and keep it well coated with flour to prevent sticking. The dough is soft, but try to use as little flour as possible.

    5. Preheat an electric griddle or frying pan to 375°F, or use a griddle or frying pan over medium heat. Lightly grease it with oil.

    6. Shake excess flour off each circle of "Lefse" and place it in the pan. It will start to bubble; cook until the bubbles are lightly browned, about 1½ minutes.

    7. With a spatula, turn and cook the other side. Stack the "Lefse" on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200°F oven.

    8. They can be frozen and quickly reheated in the frying pan or on the griddle.

    To Make: 24
    This recipe is also available in:
    Cuisine » Europe » Norway
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Vegetables » Potatoes
    Dish » Bread


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