Hearty Pfitzauf

Ingredients for 1 servings:

• 150 g flour
• 250 g milk
• 50 g butter
• 20 g Parmesan, freshly grated
• 3 eggs
• 1 tsp, leveled salt
• 1 tsp black cumin
• Pepper, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Melt the butter in a saucepan over low heat, remove from the heat, and let cool slightly. Add the milk and eggs and whisk to combine. Add the remaining ingredients and whisk until smooth. Let the batter rest for at least 30 minutes. Fill muffin cups no more than halfway with batter, as it will rise quite a bit. Place the cups on the middle rack of a cold oven and then preheat the oven to 180°C (fan-assisted oven works well, too). Bake the Pfitzauf for about 35-40 minutes, until nicely browned. I make enough batter for about 16-18 Pfitzaufs. I serve them with any kind of meat, sauce, or vegetables. The Pfitzaufs taste great fresh from the oven, lukewarm or cold. I use silicone baking cups, which don’t require greasing. If you use other molds, it may be necessary to grease the molds.