Pfitzauf
Pfitzauf is a traditional egg pastry used in Swabian cuisine . The dough is quite runny, corresponds to the flat dough and consists of milk , flour , butter , salt , eggs and , if you like , some sugar. Unlike Flädle, the Pfitzauf is not baked in the pan, but baked in the oven in special Pfitzaufforms made of glazed clay, similar to a muffin pan ; If these are not available, cups can also be used as baking tins . During the three-quarters of an hour baking process, the dough rises well over the edge of the baking pan - it "picks up" - even though no baking powder is used. The Pfitzauf is usually served warm as a main course with vanilla sauce or compote.
Web links
Wikibooks: Cookbook / Pfitzauf - learning and teaching materials
