A traditional lefse recipe from Northern Norway
found on alleoppskrifter.no
There are two main groups of lefser in Norway, thin and thick.
These ones from Northern Norway are thick.
3 dl [0,6 pt] melted butter
6 dl [1,2 pt] sugar
3 dl [0,6 pt] melted golden syrup
6 dl [1,2 pt] cultured milk or kefir
3 teaspoons cardamom
2 tablespoons of baking powder
2 teaspoons of hartshorn salt
2 teaspoons baking soda
1½ kg [3,3 lb] of flour
 Wisk the eggs lightly in a bowl. Melt butter and syrup and mix with the milk/kefir and wisk it into the eggs. Add the rest of the ingredients and mix well.
 Set the dough cool till the next day or for at least one hour letting it set a little. This will make the dough easier to roll out.
 Roll out round lefse and fry them on a griddle or in a dry non-stick frying pan. Be careful not to use to too high heat, these lefse burn easily.
 Cool on a grid.
 Butter one lefse with good dairy butter and put another on top. Freeze or enjoy while fresh.
Recipe from: hverdagskos.blogg.no