Beat the eggs until frothy, add mineral water and milk, freshly grate the potatoes and carrots into the egg mixture. Grate fresh salt, pepper and nutmeg. Fold in flour, potato flour and baking powder.
I save myself having to squeeze out the potatoes and just add everything to the batter.
The dough must be thick, i.e. neither too thin nor too thick. If necessary, add a little more flour or liquid (mineral water or milk, depending on your taste).
Heat some oil in the pan (24 cm). If you like, you can also fry diced bacon in the pan. Put 2 - 3 ladles of batter into the pan - since the pancake should be a little thicker (approx. 1 to 1 1/2 cm high), add a little more batter.
Cover the pan with the lid, let the pancake set with the lid for a few minutes. Then turn.
Tip: slide the pancakes onto the rimless (!) Lid or onto a splash guard, put the pan without oil on the lid and turn everything over.
Bake the pancake for a few minutes on the second side and let it set. If necessary, add more oil to the edge of the pancake and toss so that the fat is distributed under the pancake.
Serve the finished pancake hot, with a pan size of 24 cm it will be 2 pancakes, i. H. 1/2 pancake per person.
Serving according to taste sweet, hearty, refined, vegetarian. Very tasty with a green salad. For the sweet version with applesauce or turnip tops. Also refined with goat cream cheese, salmon or spicy cream cheese. But also with liver sausage (see Lippischer Pickert). As with the Pickert, it goes well with a good coffee bean.
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