Norwegian Potato Pancakes (Lefse) – about 2 ½ dozen Lefse
- 6 medium-size (about 2 lbs.) potatoes,
- cut in halves
- ¼ cup butter
- ¼ cup milk
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- ¼ teaspoon monosodium glutamate
- ⅛ teaspoon pepper
- 2 ½ to 3 cups sifted flour
- Butter, softened
Wash, pare and cook 6 medium-size (about 2 lbs) potatoes, cut in halves. Cook about 20 min., or until tender when pierced with a fork. Drain. To dry potatoes, shake the pan over low heat. Mash or rice potatoes thoroughly. Whip in until potatoes are fluffy: ¼ cup butter, ¼ cup milk, and a mixture of 1¼ teaspoons salt, 1 teaspoon sugar, ¼ teaspoon monosodium glutamate, and ⅛ teaspoon pepper. Whip potatoes until light and fluffy. Cool potatoes; chill in the refrigerator. Set a griddle or heavy skillet over low heat. Measure 2⅛ to 3 cups sifted flour. Remove chilled potatoes from the refrigerator. Add about one-half of the flour and beat until smooth. Beat in enough remaining flour to make a soft dough. Shape the dough into a ball and turn it onto a lightly floured surface. Roll into a round about ⅛ in. thick. Cut into 6-in. rounds. Test the griddle by dropping a few drops of cold water on it; if the drops dance around in small beads, the griddle temperature is right. Do not grease the griddle. Place Lefse on the griddle and cook until lightly browned. Turn and lightly brown the other side. Then, turning frequently, continue cooking until the Lefse are browned and dry. Remove to a clean, dry towel. Cool Lefse completely. Spread cold Lefse with softened butter, roll loosely, and serve.
