Austrian Pancake recipe (NÖCKERLEN)

In Salzburg few visitors fail to indulge in 1 or 2 of these fluffy souffle like pancakes.

-Preheat the oven to 350° F

-Whisk in a medium bowl until slightly thickened and pale: 2 egg yolks(save the egg whites in a bowl),1 tablespoon of sugar, and 1/2 teaspoon finely grated lemon zest

-In a mixer on high beat together 3 egg whites (at room temperature)

-Gradually add in 1/4 cup of sugar

-Keep them in the mixer until they are shiny and fluffy(stiff peaks)

-beat in 1/2 teaspoon of vanilla extract

-sift over and then fold in with a rubber spatula: 2 tablespoons of all purpose flour

-you must work quick because egg whites deflate quickly

-gentley fold in the egg yolk mixture

-immediatly melt in an ovenproof skillet 2 tablespoons of butter

-When the butter smells fragarent and is just starting to brown add in 3 one cup mounds of the batter( they should be very thick and talk)And spacing them as far as possible

-Cook them on the stove until they are brown on the bottom (around 3 minutes)and move the entire skillet into the oven,Bake them until lightly brown but still soft in the center,10-12 minutes

-Once they are out of the oven sprinkle them generously with confectioners sugar( remember the handle is very hot!!!)

-Serve immediately with any desired topping

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