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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
6 cups
1/2 cup
2 1/2 tablespoons
1 1/2 tablespoons
1 teaspoon
2 cups

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

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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.