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+ servings

Rolled Potato Pancake

I used to work for a wonderful lady who made these. They resemble a cross between a Lefse and a tortilla. I usually roll them up with hazelnut spread and dust with a bit of confectionary sugar. If you want a true Lefse, I recommend omitting the cream and sugar.
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Prep Time 45 mins
Cook Time 10 mins
Servings 6 people


  • 8 large potatoes russets are best
  • ¾ cups heavy cream
  • 4 tbsp unsalted butter
  • tsp salt
  • 2 tsp sugar
  • 2 cups Bisquick


  • Peel the potatoes and cut them into large chunks. Boil gently for approximately 30 minutes or until tender.
  • Press the cooked potatoes through a potato ricer, or use a masher. Place the riced/mashed potatoes in a large bowl.
  • In a small pot place three-quarter cups of heavy cream, four tablespoons of unsalted butter, one and one-half teaspoons of salt, and two teaspoons of sugar. Heat until the butter melts. Add the liquid to the potatoes and gently mix. Place in refrigerator until cool.
  • When the potato mixture has cooled, add two cups of Bisquick. Stir gently, being careful not to over mix. Put the dough aside to rest for approximately ten minutes.
  • Roll the dough into small balls, and roll on a floured (Bisquick) piece of parchment paper (the parchment paper will ensure the pancakes peel off without sticking). Roll into a thin circle and add more Bisquick to the dough if needed.
  • Peel the parchment paper off of the pancake, and transfer to a large nonstick skillet (un-greased). Cook until brown spots appear, flip and cook for approximately thirty seconds.
    Repeat with the remaining dough until all pancakes are cooked. Serve and enjoy. These freeze well, but I encourage the use of parchment paper placed between each one, to prevent them from sticking to one another.
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