Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Pancakes
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb (6 medium sized) old
-potatoes (the older, the
-better)
1 tb Salt
1/4 lb (1 cup) flour
This excellent soft pancake wrapper, easily made at
home, is eaten in Norway with butter and 'geitost'
cheese, or used to wrap delicious little morsels of
smoked ham, 'fenalar', dried and salted leg of mutton,
or a spoonful of berry conserve.
You will need a griddle or a heavy frying pan, or best
of all, a 'takke'. Boil the potatoes in their skins.
Peel them as soon as they are cool enough to handle
and immediately mash them with the salt. Speed makes
light pancakes. Mix with the flour into a dough.
(Less or more flour may be needed - potatoes are very
variable. The less flour you use, the better.) Form
into a long sausage and chop of lengths. Roll these
pieces out into pancakes about 1/8 inch thick.
Bake the 'lompe' on a hot iron surface.
Yield: Makes 10 to 12 small pancakes Time: 1 hour
From: "The Old World Kitchen - The Rich Tradition of
European Peasant Cooking" by Elisabeth Luard, ISBN
0-553-05219-5 Posted by: Karin Brewer, Cooking Echo,
7/92
