Lippischer Pickert — German raisin potato pancakes

Warm the milk gently, not to boiling. Mix the dry yeast with some of the warm milk, following the yeast package instructions.

Combine the flour, remaining milk, yeast mixture, eggs, grated potatoes, sugar, salt and raisins into a thick soft mixture. Cover and rest for about 30 minutes, until puffy.

Heat a little oil in a pan. Spoon in palm-sized pancakes and cook on both sides until golden. Adjust the heat so the potato cooks through without burning the outside; the egg-containing center must reach 71°C.

Repeat with the remaining mixture. Serve warm. The source makes about 10–15 pancakes for 4–5 people; this unchanged large batch is labelled as five portions.