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READY IN 1 hr

Lefse II

Read Reviews (11)

"My grandmother used to serve this with cheese as a pre-dinner snack while we waited for the turkey. She used a heavy cast iron griddle, lightly floured. I use a 1 1/2 inch wood dowel to roll out nice and thin." — Brent

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Original recipe makes 12 pieces Change Servings

1 cup buttermilk
6 tablespoons light corn syrup
1/4 cup white sugar

1/2 teaspoon baking soda
1/8 teaspoon ground cardamom
3 1/2 cups all-purpose flour

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Directions

In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Dec 24, 2009

When I went to Norway, to my wonderful surprise I found that really GREAT Lefse was made with flour! It all depend where you were raised and who made it. Great recipe! Yes, REAL Lefse is made with flour too. Thanks for sharing!

—808vabch

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Most Helpful Critical Review

Apr 11, 2003

There are no potatoes. How can it be a true lefse recipe without the potatoes?

—TAIGANN

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11 Ratings

Apr 11, 2003

I have been looking for this recipe for a long time, my mother-in-law lost it over the years.My husband just loved it, said it tasted like his grandmothers, they called it flat bread though. Very simple to make.Although I cooked it at a higher temperature and it turned out fine.

—TERRATERRY

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Jul 27, 2009

This is lefsa. The reviewer that stated it isn't, is probably a Swede. The Hardanger region is not the only region that has a tradition of lefsa without potatoes. My grandmothers family came from Suldal in Rogaland near Stavanger. She made a lefsa without potatoes. We called it Stavanger Lefsa. Some people refer to it as West Coast Lefsa. Vestlands Lefsa has a lefsa that comes in a box and you rehydrate the sheets of lefsa that does not contain potatoes.

—CARPENTERLADY

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Dec 27, 2008

FYI: This is commonly referred to as Nordland's or Hardanger Lefse (as in Hardanger Fjord)... my paternal Grandparents are Norwegian & my grandmother taught me a variation of this recipe many years ago. We enjoy this every Christmas morning as part of our traditional Norwegian Christmas Breakfast which consists of lots of breads, meats, cheeses & spreads. This is not a "traditional" potato lefse as other reviewers stated, but it is indeed a lefse. It is thicker than potato lefse & inteded to be served as more of a flat bread for spread, meat & / or cheese... my favorite is simply a little butter & Norwegian goat cheese (geitost). Also, if you don't have time to stand over the stove you can bake it in the oven... just watch it carefully - very lightly golden is all you need (I occasionally roll these out on a pizza stone for baking). Enjoy!

—Norwegian Grand-daughter

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Sep 12, 2011

I ate my weight in lefse while living as a nanny in Norway. I've been searching for a recipe for a few months, and I was starting to think I had the wrong name for it. All the recipes called for potato. This must be a Norwegian-American thing? Or maybe they do that in a different part of Norway. At any rate, this recipe is EXACTLY what I tasted in Norway and it's delicious if you place the lefse between damp towels until it's soft, then layer it with butter and sugar and cut into manageable strips. It's odd and delicious, freezes well, and is quintessentially Norsk!

—Brenda

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Jan 25, 2010

Great to find a true Norwegian lefse recipe! Potato lefse is what we American Norwegians probably grew up with, but in Norway you will not find that! Potatoes were only used when families could not afford to purchase flour, so this recipe really is what is made in Norway today - and in the past is what our ancestors would have made before immigrating.

—Colorado KJ

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Jun 18, 2009

This recipe is very close to the one our family has used for over 80 years, brought from Norway by both my Grandmothers, who by the way, were not from the Hardanger region. It is the only lefse I have ever known until recently when it seems like everyone else in the world is making their lefse with potatos. Thank you for sharing this recipe. We always cook it in a 400 oven until it begins to brown. Its best if it does not brown, just lightly brown on the bubbly parts. After the sheets are softened we spread butter/cinnamon/sugar mix, add another sheet and cut into diamond shapes. Served as a sweet cookie.

—Tia W

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Nutrition

Calories
186 kcal
9%

Carbohydrates
40.9 g
13%

Cholesterol
< 1 mg
< 1%

Fat
0.5 g
< 1%

Fiber
1 g
4%

Protein
4.4 g
9%

Sodium
81 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lefse II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 186
Calories from Fat: 5

% Daily Value *
Total Fat 0.5g < 1 %
Saturated Fat 0.2g < 1 %
Cholesterol < 1mg < 1 %
Sodium 81mg 3 %
Potassium 70mg 2 %
Total Carbohydrates 40.9g 13 %
Dietary Fiber 1g 4 %
Protein 4.4g 9 %
** Sugars 8g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 4 %
Iron 17 %
Thiamin 29 %
Niacin 23 %
Vitamin B6 1 %
Magnesium 4 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.