Potato pancake bread (lompe)
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Potato pancake bread (lompe)
  Potato    Bread    Pancakes  
Last updated 6/12/2012 1:18:53 AM. Recipe ID 49947. Report a problem with this recipe.
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      Title: Potato pancake bread (lompe)
 Categories: Breads, Pancakes, Ethnic
      Yield: 10 Servings
 
      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 




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Recipe ID 49947 (Apr 03, 2005)

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