Pinzgauer Bladl

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (100g) grated Bergkäse cheese 1 cup (100g) grated Bergkäse cheese
• 1 cup (100g) grated Emmental cheese 1 cup (100g) grated Emmental cheese
• 2 tablespoons butter, for frying 2 tablespoons butter, for frying
• Sour cream, for serving Sour cream, for serving
• Fresh chives, chopped, for garnish Fresh chives, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 18g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, salt, and nutmeg.
2. 2.
   In a separate bowl, beat the eggs and milk together until well combined.
3. 3.
   Gradually pour the egg mixture into the flour mixture, whisking constantly until a smooth batter forms.
4. 4.
   Stir in the grated Bergkäse and Emmental cheese until evenly distributed.
5. 5.
   Heat a large non-stick skillet or frying pan over medium heat and melt a tablespoon of butter.
6. 6.
   Pour a ladleful of the batter into the skillet and spread it out into a thin, round pancake.
7. 7.
   Cook the pancake for 2-3 minutes on each side, until golden brown and crispy.
8. 8.
   Transfer the cooked pancake to a plate and keep warm. Repeat the process with the remaining batter, adding more butter to the skillet as needed.
9. 9.
   Serve the Pinzgauer Bladl warm, topped with a dollop of sour cream and a sprinkle of fresh chives.

Treat your ingredients with care...

• Cheese — Make sure to use a good quality Austrian cheese, such as Bergkäse or Emmental, for an authentic flavor. Grate the cheese just before using to ensure freshness and optimal melting.

Tips & Tricks

• For extra flavor, you can add finely chopped onions or herbs like parsley or chives to the batter.
• Serve Pinzgauer Bladl with a side of mixed greens or a fresh cucumber salad for a complete meal.
• If you prefer a crispier texture, you can cook the pancakes for a few extra minutes on each side.
• Experiment with different types of Austrian cheese to find your favorite combination of flavors.
• Leftover Pinzgauer Bladl can be reheated in a toaster or oven for a quick and delicious breakfast or snack.

Serving advice

Pinzgauer Bladl is best served warm, straight from the skillet. Top each pancake with a generous dollop of sour cream and a sprinkle of fresh chives for a burst of freshness and tanginess.

Presentation advice

Arrange the Pinzgauer Bladl on a platter, overlapping slightly, to showcase their golden brown color and cheesy filling. Garnish with additional fresh chives for an added pop of green.