This original way of preparing the Salzburger Nockerl in the pan has almost been forgotten.
Learn how to cook by following the original recipes from the The Trapp Cookbook.
*tbsp: 1 level tablespoon
Separate egg yolks and whites, melt butter, and slightly heat milk with vanilla sugar. Beat egg whites with the sugar in a large bowl until stiff. Carefully fold egg yolks with half of the melted butter, half of the vanilla milk, and the flour into the beaten egg whites.
Heat the rest of the butter in a cast-iron pan, pour in the mixture, and cover with a lid. When the mixture is slightly browned on the bottom, cut out large mounds with a pancake spatula, turn and bake covered until the other side also becomes slightly brown.
Pour the rest of the vanilla milk over it and let stand briefly so that the milk can be absorbed and the soufflé can rise a bit more.
Sprinkle with powdered sugar and serve immeditately.
Culinary pathways throughout SalzburgerLand.