Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
- 3 eggs
- 1 cup sugar
- 2 cups buttermilk
- 1/2 cup melted butter (slightly cooled)
- 3/4 cup Swedish light syrup (or substitute Lyle's Golden Syrup or light corn syrup)
- 7 cups flour (all-purpose, spelt, or a combination)
- 2 tsp. hartshorn (baker's ammonia) or baking powder
- Barley flour for dusting rolling pin and counter
Cream together the eggs and sugar until light and foamy. Stir in the buttermilk, melted butter, and syrup until incorporated. Whisk together the flour and the hartshorn (or baking powder), then add the flour to the batter in 1-cup increments to form a soft dough.
Divide the dough into 1/3 cup portions, lightly rounding and pressing each piece into the shape of a large biscuit. Flour your counter and the sleeve of the rolling pin lightly with barley flour, then roll each portion into 1/4" thick round, about 10 inches in diameter.
Preheat a lefse griddle to 450°, then fry each lefse until lightly brown and crisp, flipping once - about 2-3 minutes for each side (alternatively, you can bake the lefse on a cookie sheet in a 400°F oven for 4 minutes).
Cool, then store in an air-tight container for up to 6 months (lefse can also be frozen). To serve, mist with warm water and lay between warmed towels for 30 minutes or until soft. Spread with butter or with kling, a favorite cinnamon-sugar topping.
Per Serving: Calories 291, Calories from Fat 53, Total Fat 5.9g 9%, Saturated Fat 3.3g 17%, Cholesterol 38mg 13%, Sodium 69mg 3%, Total Carbohydrates 53.7g 18%, Dietary Fiber 1.2g 5%, Sugars 14.4g, Protein 6.2g, Vitamin A 4% , Vitamin C 0%, Calcium 6%, Iron 12%.
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