Tag: Lokše

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Slovak Lokše


Thu 8/6/2020 11:56 AM

Becky,

Pam and I both retired early, and we are happy to have done so. We love the Villages, but they were out of our price range, one of the consequences of early retirement. That doesn’t stop me from wanting a golf cart. I don’t want to play golf; I want the cart. ?

It’s not the same, but I occasionally break down and buy Lefse on the Internet. Even Amazon sells it.

“Slovak lokše (pronounce lokshe) was a staple when the Elcik boys would visit our Auntie Gertrude in Maine. Like Maine lobsters, it was an excuse to eat butter. That’s all it needed, though, in Norway, they have Lefse. Unlike in Slovakia, they prefer eating them sweet – with sugar, cinnamon, peanut butter, and jam. They also add butter, milk, or cream to their mashed potatoes while we normally don’t. Butter was enough.” – From one of my Facebook posts.

Might your husband like his lokše Norwegian-style?

Bottom line: Yes, you have family in Fort Myers. Bless you!

John, IV

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Slovak Lokše Recipe

All Elcik’s wish they were raised on Slovak Lokše. Instead, it was a special treat.  Auntie Gertrude (Elcik/Gamache) would make this whenever we visited.  And mom learned from her.  We still make it occasionally, whenever Pam is willing to let us mess up her kitchen. This is the best recipe ever. We eat ours with lots of butter. – John, IV

Ingredients

  • 10 pounds potatoes, peeled
  • 1/2 cup butter
  • 1/3 cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 1/2 cups all-purpose flour

Directions

  1. Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl.
    Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
  2. Stir flour into the potato mixture. Pull off pieces of the dough and form into balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. Each piece is the full width of the 8-10″ griddle, and no two are exactly alike.
  3. Cook on a hot (400 degrees F/200 C) griddle until bubbles form and each side has browned.
  4. As you stack each, slather butter on each side. The person buttering gets an early taste by trimming an edge, or two, or three. When the last piece is buttered, we all eat.

In a pinch, we have been known to order Norwegian lefse (a Slovak knockoff) online. Mrs. Olson’s Lefse is pretty good. And other options are available at Amazon.com. – John P. Elcik, IV – Editor