When in Salzburg, few visitors fail to indulge in one or more of these souffléed globular puffs. To be fair, they are more akin to free-form soufflés than pancakes.

Preheat the oven to 350°F.

Combine in a medium bowl and whisk until thickened and pale:

Beat in a large bowl until almost stiff:

Gradually beat in:

Beat until the whites are very stiff and shiny, then beat in:

Sift over, then gently fold in with a silicone spatula:

Gently fold in the egg yolk mixture. Immediately melt in a large ovenproof skillet over medium-high heat:

When the butter smells fragrant and is just beginning to color, spoon four 1-cup mounds of the mixture into the skillet, heaping them high and spacing them as far apart as possible. Cook until the pancakes are lightly colored on the bottom, about 3 minutes. Transfer the skillet to the oven and bake the pancakes until lightly brown and puffed but still soft in the center, 10 to 12 minutes. Sprinkle generously with:

Serve at once. If desired, accompany with: