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Nöckerl (Austrian Pancakes)

  • 20m Prep Time
  • 15m Cook Time
  • 35m Ready In

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  • Cuisine : Austrian
  • Course : Dessert

4 servings When in Salzburg, few visitors fail to indulge in one or more of these souffléed globular puffs. To be fair, they are more akin to free-form soufflés than pancakes. Preheat the oven to 350°F.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 large egg yolks (whites reserved)
  • 1 tablespoon (10g) sugar
  • (Finely grated zest of 1 lemon)
  • 3 large egg whites
  • ¼ cup (50g) sugar
  • ½ teaspoon vanilla
  • 2 tablespoons (15g) all-purpose flour
  • 2 tablespoons butter
  • Powdered sugar
  • 1
    • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
    • 3 tablespoons sugar, or more to taste
    • 2 teaspoons strained lemon juice, or more to taste
    Sub-recipe steps
    1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
    2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 large egg yolks (whites reserved)
  • 1 tablespoon (10g) sugar
  • (Finely grated zest of 1 lemon)
  • 3 large egg whites
  • ¼ cup (50g) sugar
  • ½ teaspoon vanilla
  • 2 tablespoons (15g) all-purpose flour
  • 2 tablespoons butter
  • Powdered sugar
  • 1 (Warmed preserves or Fresh Berry Coulis made with raspberries)

Let's Cook

  1. Step 1.

    Combine in a medium bowl and whisk until thickened and pale: 2 large egg yolks (whites reserved); 1 tablespoon (10g) sugar; (Finely grated zest of 1 lemon)

  2. Step 2.

    Beat in a large bowl until almost stiff: 3 large egg whites

  3. Step 3.

    Gradually beat in: ¼ cup (50g) sugar

  4. Step 4.

    Beat until the whites are very stiff and shiny, then beat in: ½ teaspoon vanilla

  5. Step 5.

    Sift over, then gently fold in with a silicone spatula: 2 tablespoons (15g) all-purpose flour

  6. Step 6.

    Gently fold in the egg yolk mixture. Immediately melt in a large ovenproof skillet over medium-high heat: 2 tablespoons butter

  7. Step 7.

    When the butter smells fragrant and is just beginning to color, spoon four 1-cup mounds of the mixture into the skillet, heaping them high and spacing them as far apart as possible. Cook until the pancakes are lightly colored on the bottom, about 3 minutes. Transfer the skillet to the oven and bake the pancakes until lightly brown and puffed but still soft in the center, 10 to 12 minutes. Sprinkle generously with: Powdered sugar

  8. Step 8.

    Serve at once. If desired, accompany with: (Warmed preserves or Fresh Berry Coulis made with raspberries)

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