Pfitzauf

Ingredients for 12 servings:

• 250 g flour
• 250 ml milk
• 4 eggs
• 1 pinch of salt
• Fat for the mold
• possibly sugar
• possibly sauce (vanilla)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fine art

The recipe is sufficient for two Pfitzauf pans with 6 cavities each, making 12 Pfitzaufs. Mix flour, eggs, milk, and salt into a smooth batter. Grease the Pfitzauf pans (or, if you don’t have any, cups or small bowls). Spread the batter evenly into the cavities. Bake in a preheated oven at 200°C (400°F) for approximately 30 minutes, then lower the heat for another 10-20 minutes, until the Pfitzaufs are golden brown (gas mark 3-4, then mark 2, but only for another 10 minutes). If the Pfitzaufs don’t release from the pan on their own, carefully run a knife along the edge. They should then come out completely. Sprinkle with sugar or eat warm with vanilla sauce. Of course, Pfitzaufs are also delicious with fruit compote. This version is referred to as the “delicate” version, alongside the “savory” version, which also contains fat and sugar.