Lefse II

Lefse II

11
Brent 0

"My grandmother used to serve this with cheese as a pre-dinner snack while we waited for the turkey. She used a heavy cast iron griddle, lightly floured. I use a 1 1/2 inch wood dowel to roll out nice and thin."

Ingredients 1 h {{adjustedServings}} servings 186 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
  2. Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
  3. Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.
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Reviews 11

  1. 11 Ratings

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TAIGANN
4/11/2003

There are no potatoes. How can it be a true lefse recipe without the potatoes?

Emi Gershon
12/24/2009

When I went to Norway, to my wonderful surprise I found that really GREAT Lefse was made with flour! It all depend where you were raised and who made it. Great recipe! Yes, REAL Lefse is made with flour too. Thanks for sharing!

CARPENTERLADY
7/27/2009

This is lefsa. The reviewer that stated it isn't, is probably a Swede. The Hardanger region is not the only region that has a tradition of lefsa without potatoes. My grandmothers family came from Suldal in Rogaland near Stavanger. She made a lefsa without potatoes. We called it Stavanger Lefsa. Some people refer to it as West Coast Lefsa. Vestlands Lefsa has a lefsa that comes in a box and you rehydrate the sheets of lefsa that does not contain potatoes.