It’s summertime and that always brings back lots of childhood memories for me. Today I’ll give you the recipe for the famous Norwegian “Lompe”. There is no direct translation, but you can call it potato lefse, potato pancake or potato tortilla to get a better idea of what it actually is. In Norway there are all kinds of weird traditions that differ based on where in the country you’re from and Lompe is a great example!
Half of my cousins on my dads side of the family are from Oslo which is on the east coast in Norway and every summer we would all meet for a week at my grandparents’s cabin in Stavern, Norway. We would fire up the grill almost every night and hot dogs was at the top of the list amongst us kids.
On the west coast and in Bergen where I am from we usually had hot dogs in normal hot dog buns like you would find here, but on the east coast they had Lompe or potato pancakes. The other day I was missing Lompe so I decided to make some! It’s actually pretty easy and it’s a very similar process to making tortillas.Lompe is a crowd pleaser at a backyard bbq's or a camping bonfire! #norwegian #recipe #potatopancake… Click To Tweet
What you’ll need to make Lompe
- 1 lb of Potatoes
- 1/2 cup All Purpose Flour or gluten free flour if needed
- 1/2 tsp Salt
Keep the potatoes whole with the peel on and boil them until very well done. Rinse the water off and let the potatoes cool preferably over night, but at least for a few hours in the fridge. Once they are completely cold, peel them, mix them together and slowly add flour. Mix the dough together and you’ll end up with a pastry looking dough. The starch or “glue” of the potatoes will keep everything together. Use a potato masher like this one to get all the lumps out. I use a mesh strainer when adding the flour to make sure it’s as light and fluffy as possible. This just makes it easier to blend, so not a must have. Throw some flour on a flat surface and roll out the dough using a rolling pin as thin as you can without it breaking. The thinner, the better.Use a breakfast plate or a round object that’s the size of your desired Lompe and cut out circles. Heat a pancake pan on medium/high heat with no oil/butter or any kind of grease. Place the cut-outs on the dry pan and cook on both sides until brown spots appear. If you have a tortilla maker, lucky you because then you can just use that one and it’s easier. Wish I had one of those actually.
Stack them up under a dish towel to keep them soft and store in a ziplock bag in the fridge if you don’t eat them all right away. Lompe is actually better cold, so just let them cool in the fridge before you eat them.Now just grill the hot dogs, add some ketchup, mustard and if you’re going all Norwegian, add some crispy onions on top, roll it up and enjoy! :)You can also use Lompe in all kinds of tapas variations. I love adding a light spread of chive and onion cream cheese with parma or prosciutto ham or use it as a wrap for vegetables or any kind of lunch meat. How would you eat them?What do you call a potato pancake? Norwegian Lompe! Click for full recipe #norwegian #recipe Click To Tweet
Looking for more Norwegian Recipes? Find all of them here. Any other Norwegian Recipes you want me to share?
Until Next Time, Hadet På Badet!