in Dessert Recipes, Germany

Westphalian Pan-Pickert from Grandma Auguste

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Ingredients for 6 servings:

  • 8 thick potatoes
  • 8 large eggs
  • 1 kg flour
  • 150 g raisins
  • 1 tsp salt
  • 80 g yeast
  • 125 ml milk
  • 1 tbsp sugar
  • 100 g clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

great recipe with a long family tradition

Grate the potatoes and drain the liquid. Stir in the eggs and flour. Add the raisins. Mix the yeast with the sugar and milk and let it rise. Now add the potato dough, season with salt, and preheat the oven to 50°C, then turn off. Place the dough in the bowl in the oven and let it rise for about 2 hours. Then bake the Pickert in clarified butter. The size is optional. We like Pickert with sugar and butter, as well as with beetroot syrup and jam. Traditionally, it is eaten with Lippe liver sausage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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