German Potato Pancake - thick & fluffy "Pickert"

🧂 Ingredients

• 17.6 oz potatoes
• 8.8 oz flour

  all-purpose, wheat, spelt or gluten-free flour
• ¾ cup soy milk

  lukewarm or other plant milk)
• 0.7 oz fresh yeast

  or 1 packet of dry yeast
• 2 tsp sugar
• 1 tsp salt
• ½ cup raisins

  optional
• oil

  for frying
• applesauce
• vanilla sauce

Instructions

• 1 Dissolve the yeast in lukewarm soy milk and sugar and set aside for 5 minutes
  until it starts to foam.
• 2 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.
• 3 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.
• 4 Drain on paper towels and bake the next pancake in the meantime. (You can also
  make several small pancakes).
• 5 Serve the pickert while still warm with applesauce
  [https://biancazapatka.com/en/homemade-applesauce/] and vanilla sauce
  [https://biancazapatka.com/en/red-fruit-jelly-with-vanilla-sauce/] or other
  toppings.
• 6 Enjoy! 🙂

Nutrition Info