• 1 tablespoon butter
  • 4 egg yolks
  • 2 to 4 tablespoons sugar
  • 1/8 to 1/4 teaspoon vanilla
  • 4 egg whites
  • a pinch of salt
  • Confectioner's sugar


Melt the butter in a 9 or 10-inch skillet. The skillet should be hot when the souffle mixture is put into it. Beat the egg yolk with the sugar until very light. Add the vanilla. Whip the egg whites and salt until stiff. Fold the yolk mixture lightly into the egg whites. Heap the souffle into the hot skillet by the spoonful. Allow about 5 minutes in all for cooking it. Brown the underside, turn the puffs and brown the other side. The center should remain soft. If you are serving the nockerl without fruit or sauce, sprinkle it with confectioner's sugar.

4 small servings--if you are not very hungry.

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Submitted 6/13/05.
Source: The Joy of Cooking
Submitted By: Linda Wilson
Austrian Pancake Or Omelet Souffle