About this recipe:This is a traditional Norwegian potato pancake. We eat ours with butter and sugar.
4.5kg potatoes, peeled
5 tablespoons double cream
1 tablespoon salt
1 tablespoon caster sugar
300g plain flour
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Method Prep:30min › Cook:30min › Extra time:1hr › Ready in:2hr
In a medium saucepan, cover potatoes with water and boil until tender. Run hot potatoes through a potato ricer. Place 9 mugfuls of the riced potatoes in a large bowl. Beat butter, cream, salt and sugar into the hot riced potatoes. Let cool to room temperature.
Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut-sized balls. Lightly flour a pastry cloth and roll out lefse balls to .25cm thickness.
Cook on a hot (200 C) flat griddle pan until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
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