For the Swabian Pfitzauf, sift the flour into a bowl.
Add the milk, stirring constantly with a whisk, then add the eggs, salt, lemon zest and finally the melted butter. Let the dough swell for about 10 minutes.
Grease a Pfitzauf pan (with 4 cavities) or 4 small ramekins with butter and pour in the dough. Bake in the preheated oven at 220° for 30 minutes until light brown.
Turn the Pfitzauf out onto a plate and sprinkle with powdered sugar.
Preparation Tip:
Swabian Pitzauf can be eaten warm with compote, or cold with whipped cream with coffee
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