A seasonal tribute to my Norwegian American heritage:

Mix first 5 ingredients well. Form into a loaf and set aside on cookie sheet to cool. (overnight in refrigerator is fine).

Add flour. Mix well. Make into patties of1/2 c. Each. Pat with hands until it doesn't crack at edges (knead) Roll out on pastry cloth with corrugated rolling pin into a 12"-14" circle Bake on a 500 degree dry griddle. There should be some definite brown spots. Remove lefse and set under towel to hold in some moisture.

It is critical to use a lefse stick to lift the lefse onto and off the griddle. You can make a lefse stick by sanding the edges off of about 18" of a wooden yardstick - like a giant table knife.You simply slide the stick under the lefse to move it.

My family can't have Christmas without lefse