Lefse is an old family favorite. It goes back generations on both sides of my family. It’s a Scandinavian confection, and part of our heritage. We look forward to this time of year, around Thanksgiving and Christmas, because someone in the family is usually making Lefse. I think I might have even told my wife before we got married that she was going to have to learn how to make it to help me carry on a very long family tradition. I just might have to drag that promise out again sometime soon.
The traditional way they’re eaten is to butter them, then sprinkle with sugar and roll. I like to add cinnamon as well.
Ingredients
| 3 | Cups | Salted Mashed Potates (warm) |
| 1 | TBS | Sugar |
| 1/2 | ts | Baking Powder |
| 1/2 | Cup | Lard (melted) |
| 1 1/2 | Cups | Flour |
Directions
Roll and fry.
By roll and fry, this is what she means: Mix the ingredients just as you would any dough (bread, cookie, etc.). It will make a ball, which you’ll divide into individual pieces. Roll those pieces out with a rolling pin until they are very thin. Once rolled out, they are cooked over a large griddle. They aren’t actually fried, as they are dry, and you don’t grease the griddle. They’re cooked much like a tortilla, and come out similar.