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Receta Potato Pancake Bread (Lompe)
by Global Cookbook

Potato Pancake Bread (Lompe)
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Ingredientes

  • 2 lb (6 medium sized) old potatoes (the older, the better)
  • 1 Tbsp. Salt
  • 1/4 lb (1 c.) flour

Direcciones

  1. This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or possibly used to wrap delicious little morsels of smoked ham, 'fenalar', dry and salted leg of mutton, or possibly a spoonful of berry conserve.
  2. You will need a griddle or possibly a heavy frying pan, or possibly best of all, a 'takke'. Boil the potatoes in their skins. Peel them as soon as they are cold sufficient to handle and immediately mash them with the salt. Speed makes light pancakes. Mix with the flour into a dough. (Less or possibly more flour may be needed - potatoes are very variable. The less flour you use, the better.)
  3. Form into a long sausage and chop of lengths. Roll these pcs out into pancakes about 1/8 inch thick.
  4. Bake the 'lompe' on a warm iron surface.
  5. Yield: Makes 10 to 12 small pancakes Time: 1 hour