Foto: Willfried Gredler-Oxenbauer
Separate eggs into egg yolks and egg whites. Beat the butter with the salt and lemon peel with the mixer until frothy. Slowly add the yolk, almonds, flour and milk to make a slightly liquid batter. Beat the egg whites until stiff, add the sugar occasionally. Fold the beaten egg white carefully into the yolk mass. Melt the butter in a large saucepan, pour in half of the batter, cover and wait until the underside is golden brown. Divide the dough in the middle, flip with two forks or with a spatula and let the other side become golden brown. Tear into large pieces with two forks. Put icing sugar into a fine meshed sieve and sprinkle over the fluffy pancake.
You can also add 100g raisins (soak in water for 15-20 minutes) to the batter. The batter can also be baked in the oven: Pour onto a greased baking pan (or cover with baking paper) and bake until golden brown for approximately 45 minutes at 180°C.
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