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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

186.1 calories; 4.4 g protein; 40.9 g carbohydrates; 0.8 mg cholesterol; 81 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2009
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. Read More
(24)

Most helpful critical review

Rating: 1 stars
04/12/2003
There are no potatoes. How can it be a true lefse recipe without the potatoes? Read More
(26)
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 1 stars
04/11/2003
There are no potatoes. How can it be a true lefse recipe without the potatoes? Read More
(26)
Rating: 5 stars
07/27/2009
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. Read More
(24)
Rating: 5 stars
04/11/2003
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. Read More
(19)
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Rating: 5 stars
12/24/2009
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! Read More
(19)
Rating: 5 stars
12/27/2008
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! Read More
(14)
Rating: 5 stars
09/12/2011
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! Read More
(13)
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Rating: 5 stars
06/18/2009
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. Read More
(11)
Rating: 4 stars
01/25/2010
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. Read More
(10)
Rating: 1 stars
12/13/2008
I have to admit I haven't made this recipe but it is NOT lefse! Lefse is potatoes butter flour and a little milk and sugar. This just isn't it. No Scandinavian would ever confuse this. Read More
(7)