Westphalian Pickert, also known as Lappenpickert, is a hearty German potato pancake that’s easy to make from scratch according to Grandma’s Original recipe! What was then considered a “poor man’s food” is now a delicious regional specialty in Germany!
The Best German Potato Pancake “Pickert” Recipe
Are you ready to dive into the culinary world of Westphalia? Today I’d like to share with you a delicious recipe for Pickert – a rustic dish that combines tradition and flavor. But what actually is Pickert?
What is Pickert?
Pickert is a savory pancake from Westphalia, Germany, that is perfect for a hearty breakfast or brunch. It is characterized by its thick, fluffy consistency and its unique, slightly sour taste, which comes from the addition of yeast.
It is also popularly known as the “national dish” of the Lippe (German Region) people. The origin of the word Pickert can be derived from the Low German word “pecken” = to stick, as the dough is sticky during preparation.
German potato pancake used to be baked on the so-called Pickert plate at low heat, often with eggs and some bacon. At the weekly markets in the German “Lipperland”, Pickert is still often prepared fresh, but with this recipe you can easily make the delicious pancake without eggs and bacon!
The ingredients:
- Potatoes
- Flour (wheat, spelt or gluten-free flour)
- Soy milk (lukewarm) or other vegetable milk
- Fresh yeast (or 1 packet of dry yeast)
- Sugar
- Salt
- Raisins (optional)
- Oil (for frying)
How to make Pickert from scratch
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact quantities in the recipe card below!
Step 1: Make the pickert batter
First, dissolve the yeast in lukewarm soy milk with the sugar and set aside briefly until it foams. Meanwhile, shred the potatoes into a bowl. Then add the yeast mixture, flour, salt and raisins and mix well. Then cover the bowl airtight and let the dough rise for about 1 hour.
Step 2: Cook the pancakes
Heat plenty of oil in a frying pan. When the oil is hot, pour in a ladleful of dough, smooth it out into a circle and fry over medium heat with the lid on until golden brown on both sides. Drain on paper towels and fry the next pancake in the meantime. Serve the pancakes still warm with desired toppings.
Serve Pickert sweet or savory?
Pickert is a versatile dish and can be served with a variety of toppings. Classically, it is enjoyed with sugar beet syrup, butter and jam or applesauce and vanilla sauce. For the traditional savory version, you can replace about 100 ml of soy milk with beer when making the batter. Then you can eat the savory Pickert with vegan liverwurst or with vegan bacon and onions.
How to store leftover Pickert?
If you have leftover German potato Pancake, you can easily store it in the refrigerator. Just store it in an airtight container and reheat it in the pan when needed.
This Vegan Pickert recipe is:
- Eggless
- Daily-free
- Plantbased
- Hearty and delicious!
- Thick and fluffy
- Easy to make
- Delicious
- Versatile
- Inexpensive
- Perfect for breakfast, brunch, lunch or dinner!
Recipe Video
Pickert is a wonderful example of traditional Westphalian cuisine and a treat for any palate. If you try this vegan potato pancake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your pancake dish and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka – maybe your Pickert adventure will even become the next culinary trend! Have fun trying it out and bon appétit! 🙂
German Potato Pancake - thick & fluffy "Pickert"
Author:Ingredients
- 17.6 oz (500 g) potatoes
- 8.8 oz (250 g) flour all-purpose, wheat, spelt or gluten-free flour
- ¾ cup (200 ml) soy milk lukewarm or other plant milk)
- 0.7 oz (21 g) fresh yeast or 1 packet of dry yeast
- 2 tsp sugar
- 1 tsp salt
- ½ cup (100 g) raisins optional
- oil for frying
To Serve (optional)
Instructions
*Note: Check out the recipe video + step-by-step pictures above!
- Dissolve the yeast in lukewarm soy milk and sugar and set aside for 5 minutes until it starts to foam.
- Wash the potatoes well, rub them dry and shred them with a grater into a bowl. Pour the yeast milk over the shredded potatoes. Add the flour, salt and raisins and mix everything well. Then cover the bowl airtight and let the batter rise for about 1 hour.
- Heat a generous amount of oil in a frying pan. Once the oil is hot, pour in a ladle of batter, smooth it out into a circle and cook over medium heat with the lid on for about 3-4 minutes. Once the bottom is golden-brown, flip the pickert and cook for another 3 minutes or so. If necessary, flip again until the pickert is golden-brown and crispy on both sides and fluffy on the inside.
- Drain on paper towels and bake the next pancake in the meantime. (You can also make several small pancakes).
- Serve the pickert while still warm with applesauce and vanilla sauce or other toppings.
- Enjoy! 🙂
Notes
- For the traditional savory version, you can substitute about 100 ml of soy milk for beer.
- Helpful tips and more information about the recipe such as storing notes are mentioned in the post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
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