Lefse (Norwegian potato cake) – a detailed recipe cooking. 
Photo of the dish:Ginny Sagen Time: 30 min. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr mashed potato residue
- 2 tbsp. buttermilk
- 2 tsp baking soda (for buttermilk)
- 1/4 – 1/2 tbsp. fresh lemon juice
- 1/2 – 2/3 Art. Sahara
- 1/3 – 1/2 tbsp. corn syrup
- 3 beaten eggs
- 2.5 tsp salt
- Wheat flour
Recipes with similar ingredients: mashed potatoes, yogurt, lemon juice, molasses, eggs, flour
Recipe preparation:
- Mix the ingredients on the list, then add the wheat flour until you get a thick dough. Roll it into a circle with a wavy rolling pin 20 cm in diameter and 0.3 to 0.5 cm thick. Lay circles one at a time in a lefse pan or a regular heavy frying pan and fry pancakes 3 min each on each side until ready.
