08 June 2010


Chris and I have been back from visiting family for all of two days now, and neither one of us has gone to get groceries. So I was thumbing through the cookbook to see if there was something pancake-y/soufflé-y like that I could make with just eggs, flour, and very little else. (I don't like griddle cakes with no milk, or else those would have been just the ticket.) Soon enough, I came across Nöckereln, which just sounded like souffléd  eggs in pancake format.

Wrong! Pure dessert, I assure you.

So, while I was surprised at the outcome (and it didn't make a great meal), it was still pretty tasty. It has the sweet aroma that's all dessert, but with an egginess that I never really do expect...which probably means I need to make soufflés more often...hehehe...

Adapted from Joy of Cooking
Serves 1

1 large egg, separated
1 tablespoon + 3/4 teaspoon sugar, divided
1/16 teaspoon almond extract
1/8 teaspoon vanilla extract
1/2 tablespoon flour (I used pastry)

Preheat the oven to 350°F.

Separate the egg, putting the yolk in one bowl and the white in another.

Beat the white 'til almost stiff, then slowly beat in 1 tablespoon of sugar 'til very stiff and shiny. Add the vanilla extract, and beat that in.

In the bowl containing the yolk, add 3/4 teaspoon of sugar, as well as the almond extract. Beat until light and smooth.

Sift the flour over the whites and fold in, then gently fold in the yolk mixture as well.

Over a low burner, heat a small, oven-safe skillet with just enough butter to coat the bottom. When the butter becomes fragrant and begins to brown, pour the batter into the pan.

When the bottom of the Nöckerel begins to brown (it said three minutes, I found it to be 1-1/2), place in the oven. Leave there until the top browns lightly, 5-10 minutes. It should still be soft inside.

Serve immediately, and with warmed preserves (preferably a stone-fruit jam, i.e., cherry, brandied apricot, or ginger peach).

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