📝 About This Recipe
Hailing from the Lippe region of Germany, the Pickert is a magnificent hybrid between a potato pancake and a yeast cake. This rustic specialty combines grated raw potatoes with a rich yeast dough, resulting in a thick, golden-crusted delight that is soft and airy on the inside. Whether served sweet with plum butter or savory with salted butter and liver sausage, it represents the heart and soul of Westphalian comfort food.
🥗 Ingredients
The Yeast Base
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (lukewarm, approximately 100°F)
- 40 grams Fresh yeast (or 2 packets of active dry yeast)
- 1 teaspoon Granulated sugar (to activate the yeast)
The Potato Mixture
- 1 kg Starchy potatoes (peeled, such as Russet or Yukon Gold)
- 3 pieces Large eggs (at room temperature)
- 1.5 teaspoons Salt (adjust to taste)
- 100 grams Raisins (optional, for a traditional touch)
For Frying and Serving
- 4-6 tablespoons Clarified butter (for frying (Butterschmalz))
- 1 jar Plum butter (German Pflaumenmus for serving)
- 100 grams Salted butter (high quality, for spreading)
- 200 grams Leberwurst (optional, for a savory traditional pairing)
👨🍳 Instructions
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1
In a small bowl, crumble the fresh yeast into the lukewarm milk. Add the teaspoon of sugar, stir gently, and let it sit for about 10-15 minutes until it becomes frothy and active.
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2
Place the sifted flour into a large mixing bowl. Create a well in the center and pour in the activated yeast-milk mixture.
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3
Using a wooden spoon or a stand mixer with a dough hook, incorporate some of the flour into the liquid to create a thick paste. Cover the bowl with a clean kitchen towel and let this 'pre-dough' rise in a warm, draft-free spot for 20 minutes.
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4
While the dough rises, finely grate the peeled potatoes. You can use the fine side of a box grater or a food processor with a fine grating disc.
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5
Place the grated potatoes in a clean cheesecloth or fine-mesh sieve and squeeze out some of the excess liquid, but don't press them completely dry; a little moisture helps the texture.
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6
Add the grated potatoes, eggs, and salt to the flour and yeast mixture. If you are using raisins, fold them in now.
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7
Beat the mixture vigorously with a wooden spoon until a heavy, slightly sticky, and uniform batter forms. It should be thicker than pancake batter but looser than bread dough.
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8
Cover the bowl again and let the batter rise in a warm place for about 45-60 minutes, or until it has significantly increased in volume and shows visible air bubbles.
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9
Heat 1-2 tablespoons of clarified butter in a large heavy-bottomed cast-iron skillet over medium heat.
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10
Once the pan is hot, ladle small portions of the batter into the pan (about 3-4 inches in diameter). Do not overcrowd the pan.
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11
Fry the Pickert over medium-low heat for about 4-5 minutes on the first side. This slow fry is essential to ensure the thick dough cooks through without burning the exterior.
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12
Flip the pancakes when the bottoms are deep golden brown and the edges look set. Fry for another 3-4 minutes on the second side.
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13
Transfer the finished Pickert to a wire rack or a plate lined with paper towels to drain. Keep them warm in a low oven (150°F) while you finish the remaining batter.
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14
Serve warm, allowing guests to choose between sweet and savory toppings according to Westphalian tradition.
💡 Chef's Tips
Always use starchy potatoes (high starch content) to ensure the Pickert holds its shape and achieves the right fluffy interior. If the batter feels too runny after the second rise, stir in 1-2 extra tablespoons of flour; if too stiff, add a splash of warm milk. Don't rush the frying process—using medium-low heat is the secret to a fully cooked center and a perfectly caramelized crust. For an extra authentic flavor, use 'Butterschmalz' (clarified butter) instead of oil, as it withstands heat well while providing a rich, buttery aroma. Leftover Pickert are delicious the next day when sliced and toasted in a pan with a little fresh butter.
🍽️ Serving Suggestions
Spread generously with 'Pflaumenmus' (German spiced plum butter) and a dollop of whipped cream for a sweet treat. Go traditional Westphalian style by topping with salted butter and thin slices of 'Lippische Leberwurst' (liver sausage). Pair with a hot cup of strong German coffee or a dark malty beer like a Schwarzbier. Serve alongside a fresh green salad with a mustard vinaigrette to cut through the richness of the potato dough. Try them with homemade applesauce and a sprinkle of cinnamon-sugar for a classic kid-friendly version.