| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Norwegian | Norwegian, Pancakes, Potatoes | 26 | Servings |
INGREDIENTS
| 4 | c | Riced hot potatoes |
| 2 1/2 | tb | Light cream |
| 2 1/2 | tb | Lard |
| 1 1/2 | tb | Sugar |
| 1 | ts | Salt |
| 2 | c | Sifted all purpose flour |
INSTRUCTIONS
Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side. Serve hot or cold. All Lefsa - Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut.
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