Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



The term Pickert comes from the Low German word “picken”, which means to stick. Gest = yeast.

The yeast is leavened with a little lukewarm milk.

The raw potatoes are grated and – after draining off the juice – mixed with the other ingredients to form a dough.

The dough is left to rise in a warm place for 1 to 1 1/2 hours.

Then it is poured about 2 cm thick into a frying pan with hot fat and baked leisurely. When the bottom side is browned, the Pickert is turned over.

It is served with coffee and liver sausage, butter, turnip cabbage or plum jam.

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