*  Exported from  MasterCook  *
 
                        POTATO PANCAKE BREAD (LOMPE)
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breads                           Pancakes
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           (6 medium sized) old
                         -potatoes (the older, the
                         -better)
    1       tb           Salt
      1/4   lb           (1 cup) flour
 
   This excellent soft pancake wrapper, easily made at
   home, is eaten in Norway with butter and 'geitost'
   cheese, or used to wrap delicious little morsels of
   smoked ham, 'fenalar', dried and salted leg of mutton,
   or a spoonful of berry conserve.
   
   You will need a griddle or a heavy frying pan, or best
   of all, a 'takke'. Boil the potatoes in their skins.
   Peel them as soon as they are cool enough to handle
   and immediately mash them with the salt.  Speed makes
   light pancakes.  Mix with the flour into a dough.
   (Less or more flour may be needed - potatoes are very
   variable.  The less flour you use, the better.)  Form
   into a long sausage and chop of lengths.  Roll these
   pieces out into pancakes about 1/8 inch thick.
   
   Bake the 'lompe' on a hot iron surface.
   
   Yield:  Makes 10 to 12 small pancakes Time: 1 hour
   
   From:  “The Old World Kitchen - The Rich Tradition of
   European Peasant Cooking” by Elisabeth Luard, ISBN
   0-553-05219-5 Posted by: Karin Brewer, Cooking Echo,
   7/92
  
 
 
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