Recipe - Potato Pancake Bread (Lompe)

2 pound (6 medium sized) old
potatoes (the older, the
better)
1 tablespoon Salt
One fourth pound (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 0553052195 Posted by: Karin Brewer,
Cooking Echo, 7/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini