Pickert
- For the mathematician see Günter Pickert.
- For the officer see Wolfgang Pickert.
Pickert is a regional specialty in East Westphalia -Lippe and adjacent areas, such as in the southeastern part of the Osnabrück country, which is cooked in different variations.
Lippe Pickert
" Lippe Pickert " is a pancake -like dish that used to be a " poor man's food" was and is today considered a specialty of Lippe. Composed of yeast, water, flour, eggs, grated potatoes and possibly raisins dough is fried in a pan and eaten spread with butter, plums or plum jam, jam, compote, apple puree, sugar beet syrup or Lippe liverwurst.
Westphalian Pickert
" Westphalian Pickert ," also known as " Lappenpickert " also has grated potatoes as a basis. In addition, flour, eggs, milk and salt. The preparation and the slow baking is done on a so-called " Pickertplatte " cast iron ( is usually inherited and is hardly commercially available). Then laid by smoked, bacon fat to grease thin slices. Then the dough is distributed thin on the disc in circular portions of about ten centimeters in diameter. With little heat is allowed to brown it on both sides.
In marked by barren sandy soils Senne you prepared the Lappenpickert to in earlier times not made of potatoes and wheat, but buckwheat. It was baked on cast iron stoves, which were provided at the top with a flat plate. In the vernacular, this form of Lappenpickerts as " Liarn Hinnerk " ( leather Heinrich) was known since he was usually pretty tough.
Kastenpickert
In the variant of the " Kastenpickerts ", which is quite common in the Bielefeld and Gütersloh, this is, however, similar to a bread baked in a loaf cake pan, cut after cooling in slices and fried in a pan of hot fat. You eat the Westphalian Pickert with (salted if possible ) butter, but also with the other already mentioned at the Lippischer Pickert spreads. These coffee is often drunk.
Similar dishes
- Pott Hucke