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Potato Pancake Bread (Lompe)


This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


2 pounds potatoes
1 tablespoon salt
¼ pound all-purpose flour


You will need a griddle or a heavy frying pan, or best of all, a 'takke'.

Boil the potatoes in their skins.

Peel them as soon as they are cool enough to handle and immediately mash them with the salt.

Speed makes light pancakes.

Mix with the flour into a dough.

(Less or more flour may be needed - potatoes are very variable. The less flour you use, the better.)

Form into a long sausage and chop of lengths.

Roll these pieces out into pancakes about ⅛ inch thick.

Bake the 'lompe' on a hot iron surface.

Yield: Makes 10 to 12 small pancakes


* not incl. in nutrient facts

Add review





A TABLEspoon of salt? Surely not.

about 2 months ago


I think it was supposed to be a teaspoon, most lompe recipes are

24 days ago

Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 1192% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 702mg 29%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 11%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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