The Norwegian Lefse, or potato pancake

Lefse is a traditional Norwegian flatbread, made primarily from potatoes. It resembles a soft, slightly sweet pancake and is often eaten rolled up with butter, sugar, and sometimes cinnamon. This gluten-free version of lefse is a perfect recipe for those looking for a tasty alternative to classic bread or pancakes. Easy to make at home, this Norwegian bread is also ideal as a side dish .

Preparation time: 10 minutes

Cooking time 40 minutes

Total time 50 minutes

Difficulty: Beginner

Servings: 12

Special diet: suitable for gluten-free diet

Ingredients

500g of potatoes (preferably mashed potatoes)
50g of melted butter
100g of rice flour
50g of potato starch
1 teaspoon of salt
1 tbsp of sugar (optional, for a slightly sweet version)

Preparation

1
Cooking the potatoes: Peel and cut the potatoes into pieces, then cook them in boiling salted water until tender (about 15-20 minutes). Drain them well.
2
To prepare the mashed potatoes: Mash the potatoes until smooth and lump-free. Add the melted butter to the still-warm mashed potatoes and mix well. Let the mashed potatoes cool for a few minutes.
3
Incorporate the flours: In a large bowl, combine the mashed potatoes with the rice flour, potato starch, salt, and sugar (if using). Work the dough until it is smooth, pliable, but not sticky.
4
Divide and roll out the dough: Divide the dough into small, equal-sized balls (approximately the size of a golf ball). Lightly flour the work surface with rice flour, then roll out each ball of dough into a thin disc, about 2-3 mm thick.
5
Cooking: Heat a non-stick frying pan over medium heat. Place a lefse in the hot pan and cook for approximately 1 to 2 minutes on each side, until small golden bubbles appear on the surface. Repeat for each lefse.
6
Serving: Lefse is traditionally enjoyed warm, spread with butter and sprinkled with sugar. You can also roll it with cinnamon, jam, or savory fillings according to your preferences.

Note

Storage : Lefse keeps well wrapped in a clean cloth to prevent it from drying out. You can also freeze them to eat later.
Savory or sweet versions : For a savory version, add herbs like dill or rosemary to the dough. For a sweet version, sugar and cinnamon add a touch of sweetness.

Tags: Gluten-free Norwegian lefse, gluten-free bread, gluten-free crepe