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This was another one of my favorites growing up. Austrian food FTW.
This recipe is a tad bit of a challenge but it is well worth it. Every time i have served this for company i get rave reviews....
you will need
2 cups flour
1 tsp baking soda
2tsp baking powder
4 tbsp sugar
1/2 tsp salt
3 eggs separated
1 1/4 cup milk
1 stick (1/4 cup) of unsalted butter or margarine melted (divided)
raisins, currants, dried cranberries ext (optional, i didn't use any because i served it with leftover homemade cranberry sauce)
Start by combining all the dried ingredients EXCEPT THE SUGAR
set aside Whip egg yolks and sugar until very light and airy alternate dry ingredients with milk until you have a thick pancake like batter.
Stir in half of the melted butter into the batter. reserve the remaking portion for frying. Meanwhile whip egg whites to stiff peaks...DO NOT OVER BEAT!!
Carefully fold the egg whites into the batter. The resulting batter is thick, airy and almost mousse-like.
Fry half of the batter in half of the remaining butter in a 10 inch nonstick skillet.. The key here is to cook it low and slow. I do not recommend going above medium low heat. You can sprinkle with some raisins or other dried fruit if you like at this point. Cook until bubbles form. Unlike a pancake when it is done the batter on top will still be quite fluid...herein lies the challenge flipping it. This is the hardest part and i have had several disasters flipping it including sprang myself with hot butter and batter. I personally recommend using two spatulas and flipping it towards yourself..I have been able to successfully wrist flip it before... if you are scared try cooking 4 batches instead of 2. If it splits in two do not worry. It takes about 6-8 minutes to fry it one the first side. Once flipped fry for another 2 minutes and tear into bite sized nuggets with spatulas. Serve with powdered sugar and some sort of tart fruit compote such as applesauce, lingonberry preserve, raspberry jam, gooseberry preserves, cranberry sauce ext.
this recipe feeds two with some leftovers if you have more then three i definitely recommend doubling the recipe
Once again, best of luck to anyone who tries this it is WELL worth the work
This recipe is a tad bit of a challenge but it is well worth it. Every time i have served this for company i get rave reviews....
you will need
2 cups flour
1 tsp baking soda
2tsp baking powder
4 tbsp sugar
1/2 tsp salt
3 eggs separated
1 1/4 cup milk
1 stick (1/4 cup) of unsalted butter or margarine melted (divided)
raisins, currants, dried cranberries ext (optional, i didn't use any because i served it with leftover homemade cranberry sauce)
Start by combining all the dried ingredients EXCEPT THE SUGAR
set aside Whip egg yolks and sugar until very light and airy alternate dry ingredients with milk until you have a thick pancake like batter.
Stir in half of the melted butter into the batter. reserve the remaking portion for frying. Meanwhile whip egg whites to stiff peaks...DO NOT OVER BEAT!!
Carefully fold the egg whites into the batter. The resulting batter is thick, airy and almost mousse-like.
Fry half of the batter in half of the remaining butter in a 10 inch nonstick skillet.. The key here is to cook it low and slow. I do not recommend going above medium low heat. You can sprinkle with some raisins or other dried fruit if you like at this point. Cook until bubbles form. Unlike a pancake when it is done the batter on top will still be quite fluid...herein lies the challenge flipping it. This is the hardest part and i have had several disasters flipping it including sprang myself with hot butter and batter. I personally recommend using two spatulas and flipping it towards yourself..I have been able to successfully wrist flip it before... if you are scared try cooking 4 batches instead of 2. If it splits in two do not worry. It takes about 6-8 minutes to fry it one the first side. Once flipped fry for another 2 minutes and tear into bite sized nuggets with spatulas. Serve with powdered sugar and some sort of tart fruit compote such as applesauce, lingonberry preserve, raspberry jam, gooseberry preserves, cranberry sauce ext.
this recipe feeds two with some leftovers if you have more then three i definitely recommend doubling the recipe
Once again, best of luck to anyone who tries this it is WELL worth the work
Category Artwork (Traditional) / Tutorials
Species Unspecified / Any
Size 384 x 512px
File Size 40.5 kB
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