Tips and Hacks
Put dates and other sticky fruits in the freezer for about an hour before cutting them up for your recipe. It will make them easier to work with.
Griddle Cakes #3
/ Cuisine: Norway

Ingredients

Qty unit Ingredient
2 pounds
Potatoes cubed
6 cups
Water salted
Ingredient Info
Water
Water covers 71% of the Earth's surface, of which only 2.5% is fresh water and drinkable. When in a liquid state, under ..
Read more...
1/2 cup
Cream
Ingredient Info
Cream
..
Read more...
2 1/2 tablespoons
Lard melted
1 1/2 tablespoons
Sugar
Ingredient Info
Sugar
Sugar is a highly refined, multi-purpose ingredient, often referred to as granulated sugar or white sugar. Made from ..
Read more...
1 teaspoon
Salt
Ingredient Info
Salt
Table salt is a natural at bringing out food's flavours and aromas. Its fine, uniformly-shaped crystals make it the best..
Read more...
2 cups
All-purpose Flour sifted

Directions:

Boil the potatoes in salted water, on high heat, until firm but tender. Drain and rice the potatoes with a potato ricer. If you don't have a ricer, mash the potatoes. Allow them to remain lumpy.

Mix riced potatoes with cream and lard until fully incorporated. Chill for 1 hour.

Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill the dough balls for 1 hour.

On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side.

Serve hot or cold.

Traditionally these are served sprinkled with a little hot water. Let the cakes absorb the water. Butter and sprinkle with sugar and cinnamon, fold in half and cut.

Keldon C. | January 16th, 2022

facebook me twitter me
Filed Under:
Tested and True
Before storing carrots or beets, cut the green tops off. If you don't do this, the tops will continue to pull moisture and nutrients from the vegetables.