Lippe pickert or potato yeast pancakes (Lippischer pickert)

Category: Bakery products
Kitchen: german
Lippe pickert or potato yeast pancakes (Lippischer pickert)

Ingredients

raw potatoes 500 g
wheat flour, I have 1c 500 g
milk or water 250 ml
egg 5 pieces
salt 1 tsp
pressed yeast, a pinch of sugar 40 g
-----------------------------
supplements
for sweets - raisins, cinnamon, honey taste
and the second option for savory ones - ham, cheese, herbs, smoked fish combination to taste

Cooking method

  • Pickert is a fried dish from Westphalia, Germany, a specialty of the Lippe region and surrounding lands, invented by poor farmers, they were eaten for breakfast or lunch, and since they are very hearty, it was enough for working in the field. It can be said to be a kind of flat dumpling or a very thick pancake. If they are made the size of a frying pan - Pfannenpickert, rectangular - Kastenpickert, and if they are palm-sized (this shape is more common) - Pickert. Sweet pickerts with raisins are served with sugar beet syrup, compote (German jam), applesauce, butter. Not sweet pickerts are served with sausages.
  • Heat milk with a pinch of sugar, add yeast. Next, add eggs, salt, sift flour. Peel and grate the potatoes, I grated on a coarse grater, squeeze out the liquid and add starch to the dough along with the potatoes. We knead this dough
  • Lippe pickert or potato yeast pancakes (Lippischer pickert)
  • and leave it for 1 hour. In a frying pan, heat the oil and fry the picerts, spreading 1 tbsp. l. dough for 1 piece. Fry over medium heat under the lid until golden brown, each time I stirred the dough before putting it in the pan. For the sweet version, add raisins and fry in the same way. Sweet ones are unusual in taste, but fresh ones taste like pancakes, only they are like crumpets, pancakes, with sour cream ..... mmmmm ...

The dish is designed for

about 40 pcs

Time for preparing:

1h 15min + frying

Cooking program:

plate

ychilka
Wow ... So today I’ll do them, there’s a lot of potatoes, I’ll find time, I have a desire.
NataliARH
Yulia, I hope you enjoy it! I would follow. once maybe I put more potatoes per 100 grams, I was afraid that they would not bake or rise
posetitell
Thank you very much for the recipe. Can you use dry yeast instead of pressed yeast? And how many should you put?
Albina
It seems to me that the remaining puree can be used
NataliARH
Nikka, you can also dry, 13g then wait until they completely disperse in milk and even begin to grow a little
Albina, you can also mashed potatoes, but the taste will be different, if the pancakes are fried, the taste of fried potatoes, here are the pickerts of this taste, and mashed potatoes have a completely different taste ... if the taste does not play a role, then you can also mashed potatoes!
posetitell
Quote: NataliARH

Nikka, you can also dry, 13g then, wait until they completely disperse in milk and even begin to grow a little

Thank you!!! So I will.

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