Norwegian griddle cakes

1. Mixi riced potatoes with cream and lard.
2. Chill for 1 hour.
3. Add sugar, salt and flour.
4. Blend thoroughly.
5. Take about 1/3 cup of mixture and form into 2 balls.
6. Continue with remaining dough.
7. Chill balls for 1 hour.
8. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter.
9. Cook on heated griddle over low heat until very light tan. Turn and cook on other side.
10. Serve hot or cold.