Norwegian potato pancakes

There are many ways of flavoring lefse. The most common is adding butter to the lefse and rolling it up. Preferred toppings are added to taste. There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although norwegian potato pancakes many parts of Norway, especially Valdres, it is far thinner.

It is often used in place of a hot dog bun and can be used to roll up sausages. Norway’s Constitution Day on May 17 is one of the most popular days to eat the dish. Salten district in Nordland in Northern Norway. Made of butter, syrup, sugar, eggs, and flour. Originally created in western Norway as a treat for fishermen who worked at the Lofoten Fishery. It resembles thin lefse but is slightly thicker, and it is stained by large amounts of whole aniseed.

It is often made with egg yolks and buttermilk instead of potatoes. Dried Hardangerlefse can be stored without refrigeration for six months or more, so long as it is kept dry. The dry lefse is dipped in water, and then placed within a towel which has also been dipped in water and wrung out. Many people maintain that dipping in salted or seawater enhances the flavor.

The dry lefse regains its bread-like texture in about 60 minutes. Often that time is used to prepare such ingredients as eggs or herring, which are wrapped in the lefse once it has softened. Lefse is a Scandinavian treat that is especially popular around the Christmas holidays. Many Scandinavian-Americans eat lefse primarily around Thanksgiving and Christmas. While the Midwest generally always makes its lefse with potatoes, this is not necessarily the case in Norway. When one uses the term lefse in the United States, it typically refers to what Norwegians call potato lefse. Norwegians, however, also make Hardangerlefse with egg yolks and buttermilk.