Norwegian Pancake: Lefse

Minnesota is a state of many cultures but the predominant influence here is the Scandinavian culture, yah! Since I've been staying in Northfield, Minnesota these past few days, I found that there is a Norwegian community here. There is even a private college in town, St. Olaf College, named for Olaf II, the patron saint of Norway. Saint Olaf's School was founded by Norwegian immigrants in 1874 and a great dish these immigrants brought with them is lefse. It's a potato-based pancake that is very yummy. I had the opportunity to learn how to make this pancake while I was here.

Lefse was introduced to Norway a little over 250 years ago and, like Ireland, Norway suffered from the effects of the potato famine in the mid-1800's, which is about the time that many Norwegians came to the United States. They brought their knowledge, griddles, mashers and rolling pins. The result is a delicacy that's part of a special tradition that's been replicated in every Norwegian-American town for more than 150 years.

LEFSE FROM DOT

• 5 large potatoes
• 1/2 cup evaporated milk
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 Tablespoons melted butter
• 1/2 cup flour to each cup of potatoes

Boil potatoes, mash very fine (with a ricer, if you have one). Add evaporated milk, salt, sugar and butter. Beat until light. Let stand until cool.

Add flour, one cup at a time. Remember, it's 1/2 cup of flour to every one cup of mashed potatoes. So try to measure how much mashed potatoes you have.

Place a linen cloth over your cutting board and sprinkle 1/4 cup of flour. The linen cloth prevents the lefse from sticking. Get our rolling pin out and sprinkle it with flour, too. Roll small pieces of dough (about 2" diameter), place it over the cloth and roll with your rolling pin. Sprinkle flour so that dough doesn't stick. Roll out as thinly as possible. Use a lefse stick (see below), if you have one, to move the thin pancake to the hot griddle. If you don't have a lefse stick, use your fingers or a thin spatula. Bake the pancake on a medium heat griddle until light brown, turning frequently to prevent from scorching. Place lefse between clean towels to keep from becoming dry. To eat the lefse while still warm, spread butter over it then sprinkle it with brown sugar. Roll the lefse like a taco and enjoy anytime! I like to eat it in the morning for breakfast. Thanks to Dot for this recipe.