Hungry Jack Lefse Recipes

Steps:

• 1. Combine potato flakes and salt in a mixing bowl, set aside.
• 2. Put the 1/4 cup of butter in a 1-cup measuring cup and add enough water to make a full 1-cup measure. Put this into a saucepan and bring to a boil. Add this to the bowl with potato flakes, mix well with a fork. Add milk and mix well. Refrigerate until mix is completely chilled. Do not let the surface get dry.
• 3. When dough is chilled, work in flour with your hands. Form into balls that are a little larger than a golf ball. Place in a container lined with a towel. refrigerate overnight.
• 4. The next day, roll out the dough very thin on a cloth covered pastry board dusted with flour. Bake on the Heritage Grill (Lefse Griddle... or any large stove top griddle) that has been preheated to 500 degrees. This recipe makes approximately 12 lefse.
• 5. *** Use a grooved lefse rolling pin to make the lefse. Roll it out very thin. Cook the lefse until bubbles appear, and when you check the underside... the bubble areas are golden brown or a bit darker. Then flip over and wait for the bubbles again.
• 6. Cool and wrap in plastic wrap to keep fresh. Refrigerate.

Steps:

• Heat an electric lefse griddle(which we have) or electric skillet to highest temperature(DH has made this on the stove on a regular griddel)/.
• DO NOT GREASE GRIDDLE OR SKILLET.
• Measure potato flakes in large bowl.
• In a small saucepan, heat water, salt and margarine to rolling boil.
• Remove from heat, add milk.
• Add liquid to potato flakes and stirr until flakes are moistened)mixture is crumbly).
• Gradually add flour in small amounts to potato mixture.
• Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR.
• Form dough into a roll 10 inches long and 2 inches in diameter.
• Cut roll into 1/2 inch slices.
• Cover dough with plastic wrap while rolling out each lefse.
• On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin.
• transfer lefse to heated griddle using a lefse stick or spatula.
• Bake about 1 minute or until brown spots appear on bottom surface.
• turn and bake other side 30-45 seconds.
• Place lefse between cloth dish towels to prevent drying out.
• repeat with remaining slices.
• cool completely.
• To serve spread with butter and fold in quarters.
• DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.

Steps:

• peel, wash, and dry the potatoes.
• grate them using a hand grater or a food processor.
• add the milk, salt, flour and mix well.
• cover with a damp towel and let sit overnight.
• the next day: on a flour covered board, roll out dough very thin.
• Cut it into 6" round circles.
• transfer to heated non-stick griddle or skillet one at a time and lightly cook on each side until it gets little brown spots.
• wrap in warm towel until ready to serve.

Steps:

• Mix the first 4 ingredients together.
• Then add the flour, mixing thoroughly and adding a little extra flour if the dough seems too moist.
• If using a pancake griddle, divide dough into egg-sized balls(if using a large lefse grill, larger balls will be needed.).
• Chill the dough-balls for 30 minutes.
• Roll out each ball on a pastry cloth until very thin.
• Bake on a griddle or a lefse grill set at 400 - 500 degrees, until small brown spots appear on the surface. Then, turn and bake the other side until spots appear.
• Cover with a towel or waxed paper after baking, to keep soft.
• Serve buttered, and sprinkled with brown or granulated sugar.