Not exact matches
Scoop out a large
tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick
round with your rolling pin (sorry folks, I have no photos
of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).
For large cookies, take about 3
tablespoons (45 grams)
of batter and form it into a
round ball (can also use an ice cream scoop).
Pour about 2
tablespoons of batter onto the hot griddle and, using the underside
of a large spoon and working quickly before the pancake begins to set, spread the
batter into about a 4 - inch
round, just less than 1 / 4 - inch thick.
Ladle 2
tablespoons of batter into the center
of your pan in a circular motion until it is a thin,
round pancake.
Using a small scoop, drop
tablespoon - size
rounds of batter into the hot canola oil.
Alternatively you could scoop out some
batter using a
tablespoon and use the help
of another
tablespoon to flatten the dough making a
round shape.
On a nonstick baking sheet, deposit
rounded tablespoon sized drops
of batter evenly on the tray (I use a 2 tsp scooper tool to easily scoop the cookies).