Hardanger Lefse
Hardanger Lefse is a traditional Norwegian flatbread with subtle sweetness and fruity flavors, perfect for festive occasions or as a comforting treat with butter.
Ingredients
Instructions
- Add soda to buttermilk and mix well.
- Combine all ingredients, gradually adding flour until the dough is firm enough to roll out very thin, about 12 inches in diameter.
- Roll out the dough on a floured surface to a thin, even layer.
- Bake each lefse on a hot griddle until golden brown on both sides.
- Wrap the lefse in a wet cloth to soften before serving.
Tips & Substitutions
For an extra flavor twist, consider substituting some of the sugar with honey or maple syrup for a natural sweetness. Ensure you use cultured buttermilk for the best results, as it adds a unique tang. When rolling out the dough, use ample flour to prevent sticking, and keep the surface well-floured for easy handling. If the dough is too sticky, add a little more flour gradually.
Serving Suggestions
Serve lefse warm, spread with butter, or enjoy with a sprinkle of cinnamon and sugar. They pair beautifully with a fresh fruit compote or are delicious when used to wrap savory fillings like smoked salmon or roasted vegetables. For a delightful dessert, try them with a scoop of ice cream or alongside a slice of A Summer Salad for a refreshing contrast.
Storage & Reheating
Store leftover lefse in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. To reheat, place them on a hot skillet for about 30 seconds on each side or microwave for a few seconds, just until warm, to maintain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Hardanger Lefse contains roughly 94 calories, with 3g protein, 14g carbohydrates, and 3g fat. It is a good source of vitamin C (19% of the Daily Value). Note that it is relatively high in sodium, at 999mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
While you can use regular milk, it’s best to add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes to create a homemade buttermilk substitute. This will mimic the tangy flavor and acidity needed for the recipe.
What type of flour should I use for lefse?
All-purpose flour is the most common choice for making lefse, but you can experiment with a mix of whole wheat flour for added nutrition. Remember to adjust the amount of flour based on the dough's consistency; it should be firm yet pliable enough to roll out thinly.
Can lefse be made ahead of time?
Yes, lefse can be made ahead and stored. They can be prepared a day in advance and kept wrapped in a damp towel, or you can freeze them as mentioned. Just be sure to reheat them gently to retain their soft texture before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).