Lippe Pickert

Ingredients for 4 servings:

• 500 g potatoes
• 500 g flour
• ¼ liter of milk
• 5 eggs
• 1 tsp salt
• 40 g yeast
• Raisins

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Geest-Pickert

Let the yeast work with a little of the quarter liter of milk (sprinkle over some sugar). Warm the milk beforehand! Grate the raw, peeled potatoes and let them drain over a sieve. Drain the potato juices and add the potato flour collected at the bottom to the grated potatoes. Place everything in a large bowl and mix with the remaining ingredients to form a dough. The dough should be creamy. Let it rise in a warm place for 1 hour, then stir briefly again and place it in a pan with hot fat, about 1 1/2 to 2 cm thick. Either as large as the bottom of the pan or like potato pancakes. Then fry slowly. When the bottom side is browned, turn the Pickert and slowly brown the other side. This works best with two pans. We eat it with butter, beetroot syrup, plum jam, or liverwurst. And coffee or Muckefuck as a drink.