I've noticed a few requests for a good lefse recipe on this blog site. I have been making the recipe below for 40 plus years, have given demostrations to friends on how to make it, have tried other lefse recipes over the years but none compare to the recipe below to my way of thinking.. My in-laws were Swedish and Norwegian and they gave their approval to it also. It is from The Woman's Day Encyclopedia Of Cookery 12 volume set circa: 1960's and I'm sure is out of print by now. From the Norwegian Cookery section of the "N" section comes the following recipe. Lefser (Griddle Cakes) 4 cups of riced hot potatoes 2 1/2 tablespoons light cream 2 1/2 tablespoons lard (yes lard! Don't substitute!) 1 1/2 tablespoons granulated sugar 1 teaspoon salt 2 cups sifted all-purpose flour Boil your potatoes. Drain. Rice them. Measure out four cups. Add the cream and lard to the riced potatoes and mix well. Chill in the refrigerator at least 1 hour. Longer is ok also if your cooking happens to get interrupted. Add the sugar, salt and flour to the chilled potato mixture. Blend thoroughly. Take about 1/3 cup of the mixture and form into two balls. Continue making balls with the remaining dough. CHILL the balls for at least 1 hour. On a lightly floured surface, roll each ball into a paper-thin round about 5 inches in diameter. Cook on a heated, dry griddle or large skillet over low heat until a very light tan. Turn dough circle over and cook on the other side until light tan. Some areas of the dough will have darker spots than tan on them. DO NOY USE ANY OIL OR GREASE OF ANY KIND IN THE COOKING PAN TO COOK! I place each cooked lefse sheet between paper towels or napkins until I am all finished cooking the dough so they do not dry out. Let them cool, and then stack each one individually between parchment paper, wrap in plastic wrap and freeze if that is what you are going to do. To eat, spread each lefse with real butter (best taste), sprinklw with granulated sugar and dust with amont of ground cinnamon your taste dictates. Roll up into a tube and eat. Or can also wrap each roll in plastic wrap to present safely at a dinner, party or for eating on a trip. i hope any of you wh tries this recipe, enjoys same. Roger 7/17/10 A special lefse grill and stick is not needed as I did without same for many years. I do have them but they are not necessary to be able to make the lefse. Roger, thank you SO much for sharing this. Now I'll have to go check my mom's recipe, see if they're similar - I'm sure they will be, with perhaps little differences here and there. I might have to make lefse yet- PJH

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