- 2 cups buttermilk
- 1 stick (8 Tbsp.) melted butter
- 3 large eggs
- 3/4 cup corn syrup (or another syrup like brown rice or golden syrup)
- 1 cup granulated sugar
- 1 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- about 7–8 cups all-purpose flour, plus more for rolling
- Butter, for serving
- Cinnamon and sugar, for sprinkling
- Whisk the buttermilk, melted butter, eggs and corn syrup together. Add the sugar, salt, baking powder and baking soda. Add the flour a cup at a time, stirring with a large, heavy-duty wooden spoon, or using an electric mixer, until the dough is smooth and a little tacky to the touch.
- Divide dough into small balls, about the size of a lemon.
- Heat a cast iron skillet or griddle until moderately hot. Do not add any oil or grease. (I keep two cast iron skillets on medium heat.) Working with one or two balls at a time, roll each one out on a well floured surface and cook the lefse for about one minute and flip over and cook for another two to three minutes, or until nicely browned and cooked through. (If the heat is too hot, they will burn before they are cooked through.) Transfer to a plate to keep warm until ready to serve.
- To serve, spread softened butter on the warm lefse and sprinkle liberally with cinnamon and sugar.
Makes between 12-24 depending on the size and thickness. Keeps for several weeks well-wrapped and refrigerated. To rewarm: Heat in a microwave for 30-60 seconds or warm oven for about 10 minutes, until soft and warmed through.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: bread
- Cuisine: Norwegian