Hardanger lefse is a flat bread said to date back to the time of the Vikings. Once made, it can last for months, needing only to be softened with steam before eating. You can substitute Lyle’s Golden Syrup or light corn syrup for the Swedish light syrup.
Serves: 30Hands-on: 1 hour 15 minutesTotal: 2 hours 15 minutesDifficulty: Medium
- 3 eggs
- ¾ cup sugar
- 1½ cups buttermilk
- ¾ cup butter, melted and cooled
- ¾ cup Swedish light syrup
- 9 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- In a large bowl cream together the eggs and sugar, then stir in the buttermilk, melted butter, and light syrup.
- In a separate bowl, whisk together the dry ingredients and then tip into the large bowl with the liquid mixture. Stir to form a soft dough.
- Divide the dough into 30 balls (2½"). Use a grooved rolling pin to roll out the dough into thin rounds, 10" in diameter.
- Heat a lefse griddle to 450°F and heat the rounds until small brown spots begin to appear, flipping once (about 2-4 minutes per side). Or, preheat oven to 400°F and bake on cookie sheets for 4 minutes.
- Cool on a baking rack and store in an airtight container until needed. To serve, spray with water and place between warmed kitchen towels for 30 minutes to 1 hour.