Pfitzauf

Pfitzauf is the Swabian cousin of the British popover and the American Yorkshire pudding, a tall, hollow, eggy baked cloud that puffs dramatically in a hot oven and collapses when cut. The name comes from the southern German “pfitzen auf," roughly “to puff up," which is exactly what this dough does when it hits the heat.

The magic is the steam. A thin batter of flour, milk, and eggs flashes in the hot pan and expands upward into hollow domes. Butter and a touch of sugar give it richness without weighing it down.

Traditionally served warm with fruit compote, jam, or powdered sugar as breakfast or an afternoon sweet. The steamed interior is soft enough to tear open and fill with whatever you like.

Pro Tips

• Use room temperature eggs and milk. Cold batter won’t rise as high.
• Preheat the pan with a touch of butter until sizzling, then fill only halfway. The rise depends on a blazing hot mold.
• Do not open the oven until at least 20 minutes in. A draft collapses the puff immediately.
• Let the batter rest 30 minutes before baking if you have time. The flour hydrates and you get a lighter interior.

Variations

• Fill warm pfitzauf with lemon curd, whipped cream, or fresh berries for dessert.
• Serve savory with ham and cheese for a quick meal.
• Add ½ teaspoon vanilla and a pinch of nutmeg for a sweeter, German-cafe style pfitzauf.