In Norway, "variety is definitely the spice of life". It seems like every village and town has its own Nordlandslefse recipe.
Like every else, including their three or more official spoken and written languages, they have a multitude of names and recipes for almost every kind of food.
This variety is about 1/4" thick and has to be cut instead of rolled to be served.
Nordlandlefse (left) Mor Monsen Cake (right)
Nordlandslefse is unlike the thin kind of lefse made with potatoes and usually served with Lutefisk. Nordlandslefse is thicker and usually enjoyed as a snack or a tasty dessert, and is never served with dinner.
Oh, I have some interesting facts for you, when I was in Norway a couple of weeks ago, mom told me that Nordlands lefse has a right side and a wrong side. Huh?
I could hardly believe it, but she proved it to me. The right side has an even golden color and the wrong side has round dark spots- "Go figure"...But, moms are always right - aren't they??
*Recently I discovered that you can use regular Baking Powder instead of Hornsalt. WOW, that makes it a lot easier.
Roll out a round sheet about 1/4" thick with the rolling pin.
Sometimes I bake nordlandslefse in the oven at 400°F. (200°C.) on an ungreased cookie sheet and it turns out perfect or you can use your griddle.
To serve, spread butter all over the surface and sprinkle cinnamon and sugar on the entire lefsen. Cut it in half and place the other half on top. Cut into pie-shaped pieces and you are ready to enjoy this delicious Norwegian treat.
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