Scandinavian Lefsa
Submitted by Sandi Hutchinson.
Scandinavian Lefsa
5 lbs potatoes
3\4 cup butter (is added to the hot riced potatoes)
Add to cooled potato mixture:
3 eggs beaten
1 1\2 Tbsp white corn syrup
3 1\2 - 3 3/4 cup flour
2 1/4 tsp. salt
1 1/2 tsp baking powder
METHOD
Potatoes need to be peeled and boiled the day or two before using. Drain really well, if damp set back on stove to dry (element off). While they are still hot, they should be "riced" and the melted butter blended into the mixture. It is important that the mixture then be well cooled and kept covered with a tea towel until using. DO NOT COOL IN A SEALED CONTAINER and DO NOT COOL IN A FRIDGE as the mixture gets sticky and very hard to work with.
On the day of making:
Add syrup to the beaten eggs, stir. Mix into the potatoes. Mix dry ingredients with the flour and add and mix into the potatoes.
1/2 cup of the dough makes a large round of lefse that almost fills a lefse grill ( or a frying pan).
HINTS:
• Each 3 pound box of margarine has 12 - half cups.
• Use a hand held mixer to get all the lumps out of the priced potatoes. The potato mixture will be quite stiff and solid once the butter has been added and the mixture cooled.
• Use the same beater to briefly beat the eggs and syrup and then mix the egg/syrup mixture and potatoes with the beater.
• Mix the salt and baking powder together and then stir into the flour. Once this has been blended, pour the flour into the mixture and mix by hand until thoroughly mixed.
• Roll into balls using a 1/2 cup for each ball.
• Flour your working surface and roll out. Each should be as large as a large dinner plate.
• Roll from the center out. Cook on a grill or frying pan.
*You do not want dark brown spots on the lefse.
Enjoy.
Another "old" family recipe. There are many different recipes for lefse. Each Scandinavian country changes it a bit, but it all comes out fairly similar.
Notes: You can substitute margarine for butter.
Best to use a ricer rather than mashing the potatoes. This eliminates potatoes lumps.