Peel and rinse the potatoes, grate finely and mix with eggs, wheat flour, salt and milk. The dough must be viscous.
Bake the Lappenpickert on a special iron plate greased with a bacon rind. Spread the dough evenly on the plate to make a large thin, continuous cookie or several small cookies.
Once the pickerel is browned on the bottom side, flip it to the other side using the widest kitchen knife possible. Let it brown on the other side. Serve the Pickert fresh or warmed up.
Serve with butter, liver sausage or possibly turnip cabbage.
Instead of the iron plate you can also use a cast iron frying pan.
Our tip: Use bacon with a fine smoky touch!
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