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


Qty unit Ingredient
2 pounds
6 cups
1/2 cup
2 1/2 tablespoons
1 1/2 tablespoons
1 teaspoon
2 cups


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.