Hardanger Lefse

Oy! I almost forgot. Here's the recipe for the "sweet" lefse that we had at the Oslo Folk Museum, which we were told was common in the Hallingdal area.

Norwegian "mørlefse" (soft and sweet)
2 eggs
250 g sugar
125 g melted butter/margarine
1/2 liter buttermilk
1 ts baking powder
approx. 1 kg wheat flour

barley flour
butter, sugar, cinnamon

Mix eggs with sugar and butter, and stir into the milk. Mix the baking powder with some flour and stir into the blend. Mix with so much flour that the dough is easy to roll. Barley flour makes it easier to roll out the lefse. Bake the the lefse on a griddle or in a dry frying pan.

Lefse are fine to put in the freezer. Serve with butter, sugar, and cinnamon on top.

(Just a note, in the whole recipe, the word "lefse" was always in quotes. Not sure why. Also, the recipe is not clear, the barley flour is used to flour the worksurface and the rolling pin.)

This was very tasty, indeed, but very unlike the potato lefse that we are used to making. It it much thicker, for one thing, just shy of 1/4" thick, and was much more like a pancake in texture. Very, very tasty with butter, though!