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Pfitzauf with Whipped Cream and Apple Compote

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Pfitzauf with Whipped Cream and Apple Compote

The perfect pfitzauf with whipped cream and apple compote recipe with a picture and simple step-by-step instructions.

  • 125 g Flour
  • 125 ml Milk
  • 2 Pc. Eggs
  • 0,5 pinch Salt
  • Sugar
  • Fat
  • Whipped cream
  1. Mix the flour, eggs, milk and salt into a liquid dough. Grease the pancake dishes (or, if none are available, cups or small bowls). Distribute the dough evenly in the wells. Bake for about 30 minutes at 200 degrees in the preheated oven, then on low heat for another 10-20 minutes until the Pfitzauf are golden brown (gas stove on level 3-4, then level 2, but only 10 minutes).
  2. If the Pfitzauf does not detach itself from the mold, carefully run along the edge with a knife. Then they should be completely detachable from the mold.
  3. Serve warm with apple compote and whipped cream.
Dinner
European
pfitzauf with whipped cream and apple compote

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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