Pfitzauf (Swabian popovers)

Based on 2 ratings

“While baking in the oven, the Pfitzauf nearly triples in size! You might say it’s the Swabian (or southern German) version of what happens when a popover meets of a soufflé.”

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
40 g unsalted butter
eggs
1½ tsp vanilla sugar
1 tbsp confectioner’s sugar
125 g flour
250 ml whole milk
salt
unsalted butter (for greasing)
confectioner’s sugar (for dusting)
Metric
Imperial

Utensils

  • oven
  • pot
  • 8 baking tins (mini)
  • baking sheet
  • 2 bowls
  • whisk
  • hand mixer with beaters
  • pastry brush

Nutrition per serving

Cal
153
Protein
5 g
Fat
8 g
Carb
15 g
  • Step 1/3

    • 40 g unsalted butter
    • oven
    • pot
    • 8 baking tins (mini)
    • baking sheet

    Pre-heat oven to 200°C/390°F. Melt butter in a pot. Place baking tins on a baking sheet and transfer them to the oven to pre-heat.

  • Step 2/3

    • eggs
    • 1½ tsp vanilla sugar
    • 1 tbsp confectioner’s sugar
    • 125 g flour
    • 250 ml whole milk
    • salt
    • 2 bowls
    • whisk
    • hand mixer with beaters

    Add eggs, vanilla sugar, and confectioner’s sugar to a bowl and whisk to combine. In a separate bowl, mix flour, a pinch of salt, and milk with a hand mixer. Beat in the egg mixture. Add melted butter and stir to combine.

  • Step 3/3

    • unsalted butter (for greasing)
    • confectioner’s sugar (for dusting)
    • pastry brush

    Remove baking tins from the oven (be careful, they might be really hot). Generously grease the tins with butter using a pastry brush. Immediately fill half of the tin with the batter. Transfer to the oven and bake at 200°C/390°F for approx. 25 – 30 min., or until golden and just about tripled in size. Let cool and remove Pfitzauf from the baking tin. For serving dust with confectioner’s sugar and enjoy!