Pfitzauf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Flour (2 cups plus 3 1/2 Tbsp) |
| ½ | litre | Milk (2 cups plus 2 Tbsp) |
| 4 | Eggs | |
| Salt | ||
| 2 | tablespoons | Melted butter |
| 1 | tablespoon | Sugar |
Directions
Combine the flour, milk, eggs, salt, and - if desired - a little sugar, and stir into a dough. Then mix in the melted butter. Grease a 'Pfitzauf' pan* and fill halfway up with the dough. Bake in a hot oven for 25 minutes until light brown, WITHOUT ever opening the oven door to check! The 'Pfitzauf' gets dusted with sugar and is served with stewed fruit.
((*Note: I have another recipe for 'Pfitzauf' which suggests one may substitute a muffin pan lined with paper cupcake holders. The same recipe specifies 400 degrees F. K.B.)) Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92