2 lb (6 medium sized) old 1 tb Salt
-potatoes (the older, the 1/4 lb (1 cup) flour
-better)
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.
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 1/8 inch thick.
Bake the ‘lompe’ on a hot iron surface.
Yield: Makes 10 to 12 small pancakes Time: 1 hour
Yields
10 servings