Tuesday, October 24, 2006

Nockerln aka Austrian Pancakes

recipe #109

I was unaware of these all egg pancakes before this morning. I served them with the all popular blueberry sauce. These pancakes can also be made savory.

meringue-like texture

This recipe is from The Joy of Cooking 1971 edition:
Melt 1 tablespoon of butter into a 10 inch pan
butter should be hot when the pancake mixture is added to it.
Beat until very light:
4 egg yolks
2-4 tbs. sugar
1/8-1/4 tsp. vanilla
Whip until stiff:
4-6 egg whites
Fold the yolk mixture into the egg whites. Heap the souffle into the hot skillet by the spoonful. Allow 5 minutes total cooking time. Brown one side, turn over and brown the other side. Center should still be very soft.

serves 2 or 3.

Do not attempt these on a cast iron griddle or pan. They end up looking like this:

kind of a mess

resuced from the griddle, they kindo fo look like scrambled eggs, but have a souffle texture

Amazingly, even my 3 yo. would eat them. See proof above.

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