Hungry Jack Lefse
Discover the comfort and tradition of **Hungry Jack Lefse**, a simplified take on the classic Norwegian flatbread made with instant mashed potato flakes for quick and easy preparation. This recipe creates soft, pliable rounds of lefse infused with the richness of heavy cream and butter, balanced by a touch of sweetness from granulated sugar. With just a handful of pantry staples and a bit of rolling practice, you'll have tender, golden lefse ready in no time—perfect for serving warm with butter, sugar, or your favorite toppings. Ideal as a nostalgic breakfast, snack, or festive treat, these flatbreads are freezer-friendly, making them a versatile addition to any meal. Whether you're honoring Scandinavian roots or exploring something new, Hungry Jack Lefse is a delightful way to turn simple ingredients into a comforting homemade treasure. **Keywords**: Norwegian lefse recipe, instant mashed potato lefse, traditional flatbread, easy lefse recipe, Scandinavian foods.
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Recipe Information
Ingredients
- 2 cups Instant mashed potato flakes
- 2 cups Boiling water
- 0.5 cups Heavy cream
- 3 tablespoons Unsalted butter
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1.5 cups All-purpose flour
- 0.5 cups Extra flour
Instructions
In a large mixing bowl, combine the instant mashed potato flakes and boiling water. Mix until smooth and let cool slightly.
Stir in the heavy cream, unsalted butter, granulated sugar, and salt until fully incorporated.
Once the potato mixture has cooled completely, gradually add the all-purpose flour, stirring to form a soft, pliable dough. The dough should not be sticky. If it is sticky, add a little additional flour as needed.
Divide the dough into 16 equal portions and roll each portion into a small ball. Cover the dough balls with a clean kitchen towel to prevent drying.
On a floured surface, roll out one dough ball at a time into a thin, round circle approximately 8-10 inches in diameter. Use extra flour as necessary to prevent sticking.
Heat a dry, nonstick skillet or griddle over medium heat. Place the rolled-out dough onto the hot skillet and cook for about 1-2 minutes, or until light brown spots appear on the underside.
Flip the lefse and cook for another 1-2 minutes on the other side until light brown spots form.
Remove the cooked lefse to a clean towel and cover to keep warm while repeating the process with the remaining dough balls.
Serve warm with butter, sugar, or your favorite toppings. Store cooled lefse in an airtight container or freeze for later use.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 20.7 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
