Mosbromlefse With Dip

Ingredients

2 Tbs. butter
2 Tbs. light corn or sugar syrup
1 liter (quart) buttermilk
2 Tbs. sugar
1 Tbs. hornsalt (or 3 Tbs. baking powder)
1 kg (2 1/4 pounds, 16 3/4 dl, 7 cups) flour
250 g (9 oz., 4 1/4 dl, 1 3/4 cups) barley flour
250 g (9 oz., 4 1/4 dl, 1 3/4 cups) fine whole wheat flour
Dip:
500 g (18 oz.) grated brown goat cheese
5 dl (2 cups) full fat milk
1-2 dl (2/3 cup) buttermilk
flour
light sugar or corn syrup
sour cream
melted butter

Instructions

1) Melt the butter and add the syrup. Pour over the milk.

2) Combine the dry ingredients and add the liquid. Divide the dough into 40 pieces of equal size.

3) Roll out to thin sheets immediately. Cook on 1 side only on a griddle over high heat.

4) Stack, cover with a cloth and press with a weight. Cool.

5) combine cheese and both milk. Thicken with flour and sweeten with syrup.

6) Place the lefse on the griddle. Spread with the dip. Top with sour cream and melted butter in the center.

7) Fold over all the sides to partially cover the center.