Potato Pancakes Recipe Norwegian Lefse, Potato Dough, Bethany Pan

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine reduces cost.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal serves as a vegan binder, while applesauce is a budget-friendly substitute.

Prepare a potato ricer by assembling it.

Rinse and peel about 6 medium potatoes.

Melt 6 tablespoons of butter and set aside.

Salt the potatoes with Himalayan sea salt before mashing.

Use the potato ricer to rice the potatoes into a bowl.

Add the melted butter to the riced potatoes.

Pour in some whipped cream to bind the mixture together.

Dust the mixture with flour and mix until it forms a dough.

Turn the dough out onto a cold marble pastry board.

Work the dough quickly to prevent it from heating up.

Preheat a lefse pan to 500 degrees Fahrenheit without oil.

Form a small ball of dough and flatten it slightly.

Place the flattened dough onto the hot lefse pan.

Cook until the dough starts to blister, about 1-2 minutes on each side.

Remove from the pan once cooked and keep warm under a towel.

Serve rolled up with sugar and butter on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens