Lippischer Pickert – A regional recipe from our homeland Eastern Westphalia-(Lippe)

Lippischer Pickert

For those who don’t know Eastern-Westphalia, I will explain it to you: It is a region of North-Rine Westphalia, the most populous state (and the fourth largest) in Germany.  The best known landmark of Eastern-Westphalia is probably the “Hermanns Denkmal”, a gigantic statue of “Hermann the Etruscan”, who is proudly overlooking his battlefield where he won the war against the Roman legions.

We grew up in a village between Paderborn and Bielefeld and although our eating culture was  influenced by our mother’s bohemian background, we also knew the true promises of the local cuisine: Wurstebrei, Grünkohl, Pannekauken just to name a few…

I was quite excited when I watched a cooking-show the other day and they had a “Eastern Westphalian Week”! One of the candidates prepared “Lippischer Pickert” and I was surprised that I have never heard of it before. But I wanted to try it! Lippischer Pickert used to be a dish for the poor; the preparation as well as the ingredients are simple. It is a pastrie which is somehow a mix of a waffle, (potato)-pancake and fritters. It can be enjoyed with a compote, sugar and cinnamon, or with “Leberwurst” (liver sausage). Yes, you’ve read correctly! LEBERWURST! That is the original topping for a “Lippischer Pickert”. Since I’ve decided quite spontaneously to prepare it, I took the good old Powidl, you know from other recipes. It was delicious!


Serves 6

  • 5 eggs
  • 500g flower
  • 500g peeled, raw potatoes
  • 40g yeast
  • 250 ml milk, soy milk or water
  • salt
  • sugar
  • raisins
  • oil

For the topping according to your personal preference: sugar powder, fruit compote or cinnamon-sugar or for the original version liver sausage.

Lippischer Pickert

Recipe for Lippischer Pickert

  1. Mix the yeast with the milk/ water and warm up slightly so the yeast can ferment
  2. Finely grate the raw potatoes
  3. Mix the potatoes with all other ingredients until you have a creamy dough
  4. Cover with a clean cloth and let rest for about an hour so the dough can ferment
  5. Stir the dough and add as many raisins as you like
  6. Heat up an iron pan with some oil or if you have with some lard
  7. Take a small portion with two spoons and spread in a hot iron pan. Repeat this for as many Pickerts you manage to place in the pan. The pickerts don’t need to be of a perfect shape.
  8. Fry them slowly at medium temperature and turn when brown/ golden.

Add your favourite topping and enjoy while still hot!

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