Indescribably light and fluffy, Pfitzauf is a type of soufflé with a Swabian twist. It’s the queen of the region’s desserts!
1 tbsp. icing sugar
80 g butter
125 g flour
Pinch of salt
250 ml milk
More icing sugar (for garnishing)
First, preheat the oven to 220°C. In the meantime, you can start on the batter. Crack the eggs into a mixing bowl, add the icing sugar, and beat them together with a whisk. Melt the butter in a pot over low heat. In a second bowl, use a hand-held electric mixer to blend the flour, salt, and milk into a smooth batter. Then add the egg-and-sugar mixture and combine using the whisk. Finally, fold in the melted butter.
Butter the pfitzauf forms and pour in the batter (careful, it’s quite runny!). Be sure not to pour in too much, otherwise they won’t rise properly. Each form should only be about half-full. Bake the pfitzauf on the middle rack of the oven for 25 – 30 minutes (until golden-brown). Keep the oven closed to make sure the soufflé doesn’t fall in on itself. Once it’s ready, dust the Pfitzauf with icing sugar and serve.