Pfitzauf

Yield: 4 Servings

Ingredients:

250 g Flour (2 cups plus 3 1/2 -Tbsp)
1/2 l Milk (2 cups plus 2 Tbsp)
4 Eggs Salt
2 tb Melted butter
1 tb Sugar

Instructions:

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