Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The Norwegians have their own version of potato pancakes, which are not dissimilar from Irish potato cakes. Lompe are eaten with spread butter and Geitost cheese. Sometimes these little pancakes are used to wrap around meat or spoonfuls of berry conserve.


  • 2 lb (900 g) potatoes
  • A little salt
  • 4 oz (100 g) flour


    Lompe must be cooked on a griddle or in a heavy frying pan. Peel the potatoes, cut up into pieces and boil in salted water. Drain and allow to become very dry before putting through a sieve. Mix with the flour and knead to a dough (you may need a little less or more flour depending on the potatoes – try and use less).

    Roll the dough into a long sausage and cut into 10–12 inch lengths. On a floured surface with a rolling pin roll out the pancakes so that each is no more than ⅛-inch thick. Cook on the griddle, turning once.