Recipe - Pfitzauf

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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini