Notes from within the snail shell – Pfitzauf

Retreating into the shell like a snail – sometimes this sounds so promising (despite the fact that I am afraid of snails). When the outside world is chaotic, complicated, discouraging, there’s my snail reflex: roll in, withdraw, stay within the shell that shields me.

How long could one possibly hide under the bed sheet? Probably quite a while as long as the ingredients for such a simple dish like “Pfitzauf” – the traditional Swabian version of popovers – are in the house. As it is basically flour, milk, butter and eggs, chances are good. I’m unpretentious in my snail shell…

I know, I know, retreating isn’t a solution, you’ll have to face things, think and tread new paths, leave the comfort zone. But there must be time for some more refuelling until I’m ready again, one more “Pfitzauf” before facing new challenges.

Pfitzauf (6 small ramkins or cups, 3 classic Pfitzauf moulds)

ingredients
100 g flour, 200 ml milk,  2 eggs,  pinch of salt, 1 tablespoon sugar,  30 g melted butter
2 tablespoons sugar,  1 teaspoon cinnamon

preparation
Preheat oven to 200° C. Place ramekins (cups or moulds) into the oven for at least 5 minutes. Whisk together flour and milk, then add sugar and eggs, finally butter. Carefully remove ramekins from the oven. Fill with Pfitzauf batter, but only about half of each ramekin, cause as the name suggests they will ‘pop over’. Bake at 200 for 15-20 minutes until they have more than doubled in size and browned on top. Remove from oven and optionally brush with butter and sprinkle with cinnamom sugar. Remove from ramekins. Eat warm with some more cinnamon sugar, dulce de leche, fruits, ice cream,…