Austrian Pancakes (Nockerln) Recipe

By admin |

Recipe by Madeleine Ignon

This might be one of the most satisfying recipes I have ever discovered. I found it in my grandmother’s cookbook and, at my mother’s suggestion (it was a favorite recipe from her childhood), tried it out.

My initial skepticism was twofold: first, I didn’t believe sugar and eggs could make a pancake, and second, I hear the word souffle and I am immediately intimidated. But, in this case the process could not be easier.

The whole thing takes about twenty minutes, and there you are with a delicious breakfast or dessert! Double or triple the recipe if you would like to make 2-3 large pancakes for breakfast, depending on who you are cooking for, but as is this could serve 2-3 people as a dessert. Either as a breakfast or dessert item, it’s still the perfect weekend treat!

Adapted from the Joy of Cooking

Ingredients

1 tbsp butter

4 eggs, separated into yolks and whites

1 tbsp sugar

1/8 tsp vanilla extract

Raspberry jam, to serve as topping

Directions

Photo: Madeleine Ignon

1. Combine the sugar and egg yolks and beat until light. Add in the vanilla and beat more, until all ingredients are fully incorporated.

2. In a separate bowl, beat the egg whites until they are stiff.

3. Slowly fold the yolk mixture into the egg white mixture.

4. Melt the butter in a large non-stick pan. When the pan is hot and the butter is fully melted, spoon the souffle mixture into the pan and allow about 5 minutes for the first side to brown. Slowly lift up the edges after about 5 minutes and flip the pancake. Let cook on opposite side for another few minutes. Top with whatever toppings you prefer (I spread some raspberry jam on top) and serve immediately!