Potato Pancake Bread (Lompe) Recipe

Free Recipe Potato Pancake Bread (Lompe)

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Potato Pancake Bread (Lompe) Recipe

2 lb (6 medium sized) old
-potatoes (the older, the
-better)
1 tb Salt
1/4 lb (1 cup) flour

Potato Pancake Bread (Lompe) Preparation

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 From: The Old World Kitchen – The Rich Tradition of European Peasant Cooking by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 10

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