Entree: Germany – Westphalia – Westfälischer Pickert (Thick Westphalian yeast potato pancake traditionally served with butter, bacon or liver sausage)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 45 min

Total 1 hr 35 min

Ingredients

- 1 lb (450 g) raw potatoes, peeled and coarsely grated
- 1 cup (240 g) mashed boiled potatoes (leftover or freshly cooked)
- 3/4 cup (90 g) all-purpose flour
- 2 large eggs, approx. 100 g total
- 1/2 cup (120 ml) milk, warmed
- 2 1/4 tsp (7 g) active dry yeast
- 1 tbsp (12 g) sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) neutral oil plus extra for frying
- 2 tbsp (30 g) butter for frying
- 1/4 cup (40 g) raisins (optional)
- 4 oz (115 g) smoked bacon, cooked and crumbled (for serving) optional
- Butter and coarse sugar or liver sausage (Leberwurst) for serving

Instructions

1. Warm the milk to about 100–110°F (38–43°C), stir in 1 tbsp (12 g) sugar and sprinkle the 2 1/4 tsp (7 g) active dry yeast over the milk; let sit 5–10 minutes until foamy.
2. In a large bowl combine grated raw potatoes, mashed potatoes, 3/4 cup (90 g) flour, 2 large eggs (approx. 100 g), 1 tsp (6 g) salt and the foamy yeast mixture. Add 1/4 cup (40 g) raisins if using. Mix until a thick, slightly sticky batter forms; if too stiff add up to 2 tbsp (30 ml) water or milk.
3. Cover the bowl and let the batter rest in a warm place 30–45 minutes until slightly risen and airy.
4. Heat a large nonstick skillet over medium heat and add 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter. Drop 1/3 cup (about 80–90 g) portions of batter into the skillet, flatten gently to 1/2–3/4 inch (1–2 cm) thickness to form pancakes. You should fry in batches to avoid crowding.
5. Fry each pickert 4–6 minutes per side, adjusting heat to prevent burning, until both sides are deep golden and interior is set. Add more oil or butter between batches as needed.
6. Keep finished pickerts warm on a rack or in a low oven while you fry remaining batter.
7. Serve hot with a smear of butter and coarse sugar for a traditional sweet serving, or with cooked crumbled bacon or slices of liver sausage for a savory option.