Thanks to Mom (Hildur) for sending us the instant potato lefse recipe she sent to us many years ago while we were stationed in Hawaii!We made our Pumpkin Lefse Vegan because Nick and Scott are coming home...let me tell you...they are good. We spread butter on them and sprinkled sugar and pumpkin spice and they we great!
We made 16, ten inch rounds.
We also made some traditional ones as well.
Below is the recipe we used. We had to mix in a bit more flour than we expected because pumpkin is quite a more moist than potatoes.
Enjoy this Pumpkin Lefse!
4 cups instant mashed potatoes
1-16 Oz Can Pumpkin Puree
2 teaspoon salt
1/2 Cup Butter (or Earth Balance Spread for Vegan)
2 cup milk(or Soy Milk for Vegan)
2,5 cup flour
2-Teaspoons Pumpkin Pie Spice
Melt butter and salt in 1.5 cup boiling water. Pour mixture over instant potatoes and stir . Add 2 cup milk and 2.5 cup flour; stir together, then cool in refrigerator. Roll into golf ball size balls, about 1/4 cup, then roll out thin. Cook in hot griddle (475). Brown lightly on both sides.
No comments:
Post a Comment