Norwegian Recipes: Potato Lefse

Norwegian Recipes: Potato Pancake or Lompe - Repolished.comIt’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

Norwegian Recipes: Potato Pancake or Lompe - Repolished.comKeep 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. Norwegian Recipes: Potato Pancake or Lompe - Repolished.comMix 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. Norwegian Recipes: Potato Pancakes using a potato smasher - Repolished.comNorwegian Recipes: Potato Pancake or Lompe - Repolished.comI 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. Norwegian-Recipes-Potato-pancake-Lompe12Throw 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.Norwegian-Recipes-Potato-pancake-Lompe13Use 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. Norwegian Recipes: Potato Pancake or Lompe - Repolished.comPlace 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.Norwegian Recipes: Potato Pancake or Lompe - Repolished.comNow 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! :)Norwegian Recipes: Potato Pancake or Lompe - Repolished.comYou 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!

repolished blog by Hege


  1. I can’t get any good potatoes so am going to try Bob’s mashed potato flakes. Trying to figure out how much. Also can’t eat wheat so I have some Bob’s Creamy Buckwheat cereal and thought I’d whiz some up in the Vitamix to replicate flour. Also don’t know how much. Guess it’s going to be trial and error unless you have some suggestions. Love this great idea. Perfect for me with a lot of things I don’t eat. Thanks. Lynn

  2. Hi Lynn! Thats a great idea! I haven’t used those before but I am sure it works :) I would use trial and error on how much. If you start with the potatoes, you can add cereal until you get a good consistency to roll them out. Do you ever use spelt flour? Or gluten free flour? Might be worth a try if the consistency doesn’t work with cereal. And yes these are so good to roll around just about anything! Hot dogs, salami or italian ham with cream cheese etc. Let me know how it works. Would love to add your gluten free suggestion to the recipe :) Thanks!

  3. My Viking has been craving Lomper!! So, have to try your recipe. Looks like others I’ve found on-line. Now if I could just come up with some yummy Norske pølser! We have tried Willy’s Products, in Florida, but hubby says they “aren’t it”. Ugh. Know of any places that sell these? Tusen hjertelig takk for oppskrifte!!

    1. Hi Lori! Yay! Excited you’re giving it a try. I miss them too sometimes so had to find out how to make them :) I can check with the local Norwegian community center on the Norwegian hot dogs, I know they order some for 17th of may. If not, I think the Oscar Meyer hot dogs (chicken, beef and pork) taste almost the same as the Norwegian “grillpølser”.

      1. I just can’t seem to get my mixture “dry” enough, no matter what flour I use or what ratio is used. Ugh. My friend, in Norge, was going to send a bunch of Lomper…and that hasn’t materialized. Is there no place in the US where you can buy Lomper? (hint hint) Kent Einar is happy enough with the Ballpark hot dogs, and I’ve tried ordering grillpølser from Willy’s Scandinavian, down in Florida…for some reason they don’t have the same snap. I will keep trying until I’ve perfected the Lomper, just like I have with Skolebrød and Boller (I think mine are better than what you buy in Norge…tee-hee)…but Lomper is what my Viking is dying for. :-/

        We’re soon moving from Georgia (yay!) to Minnesota…land of the Vikings here in the USA. I know I will have plenty of opportunity to buy fresh lefse, just hope I can improve on my Lomper and can find someone who’ll make it.

        1. I am sure you can buy them from a scandinavian store online somewhere and definitely in Minnesota. The important part is to let the potatoes cool in the fridge so they become sticky and receptive to the flour. I’ll see if I can make a short video or something :)

  4. I’ve tried making the Lompe several times but the potato mash just won’t hold together. Do you think I’m using the wrong type of potato (Maris Piper)? or maybe I’m not leaving them cool off enough, I don’t have much patience that’s the trouble

    1. I would leave them in the fridge overnight so make sure they are cool enough. Don’t have much patience myself, but that seems to do the trick :)

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