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.
Yield
10 servingsPrep
30 minCook
20 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
old |
|
| 1 | tablespoon |
salt
|
|
| ¼ | pound |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
old |
|
| 15 | ml |
salt
|
|
| 113.4 | g |
all-purpose flour
|
|
Directions
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
