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 β…›-inch thick. Cook on the griddle, turning once.

β€˜Like everyone else around here, my father-in-law used to make his own aquavit, with potatoes which had been caught by the frost. He would throw in some berries as well and put the crock under the floor of the cowshed. It served a double purpose – the warmth from the stable manure encouraged the fermentation, and the smell discouraged the excise inspectors.’

From Country Cooking; Scandinavia by Elisabeth Luard, writing in the Sunday Telegraph magazine.