My Stone Castle


Salzburg Knuckler – Simple, decadent, and fast!

As a kid in Germany, we used to giggle at the names of the local cuisine. Wienerschnitzel (fried veal cutlet), Kartoffelpuffer (potato pancake), and our favorite, Salzburg Knuckler (souffled pancake). Reserved for Sundays, it was a pillow, light and fluffy, like a puffy cloud in your mouth, adorned with a snowfall of powdered sugar.
While decadent, it turns out that Salzburg Knuckler is super easy to make (and even quicker to demolish) without the hefty caloric price tag, and even keto-friendly depending on the sweetener.
This recipe is from our German nanny. There are many variations and it’s hard to get it wrong. Salzburg Knuckler can be topped with fruit, syrup, or just a good dusting of confectioners sugar. 

Salzburg Knuckler Recipe

Yields: 2 servings 


 [ I N G R E D I E N T S ]

-5 eggs (separated) room temperature
-4 tablespoons granulated sugar (I have used any kind of sweetener, from maple sugar to stevia to swerve)
-2 tablespoons butter 
-4 tablespoons powdered sugar for dusting

[ P R E P A R A T I O N ]

1. Separate the eggs into two bowls; the bowl for the whites fitted with the whip attachment of a mixer.  Whip the whites until soft and fluffy.
2. Vigorously beat the yolks by hand, with the sugar (or desired sweetener) until a pale yellow.  Turn on the oven to 200 degrees and warm two oven-safe plates.
3. Turn on the burner to medium-high and melt the butter in a nonstick frying pan, or a griddle, until it begins to brown.  (Sometimes I use two frying pans because they need to be made in one batch!)  Meanwhile incorporate the whites with the yolks, gently folding the yolks into the whites.
4. Spoon the mixture into ⅓ cup dollops into the hot pan and level with a spatula so they are about an inch thick. Cook on each side until they are golden brown, and flip with a wide spatula. 
5. Transfer them to warm plates and cover with desired toppings. 

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