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Lefse II

Lefse II

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Brent

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 {{adjustedServings}} servings

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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

Directions

  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

TAIGANN
22
4/11/2003

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

Emi Gershon
17
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!

TERRATERRY
14
4/11/2003

I have been looking for this recipe for a long time, my mother-in-law lost it over the years.My husband just loved it, said it tasted like his grandmothers, they called it flat bread though. Very simple to make.Although I cooked it at a higher temperature and it turned out fine.