schmarren
Schmarren (Scrambled Pancakes)
2 tablespoons butter
2 tablespoons granulated sugar
4 eggs, separated
Pinch of salt
2 cups all-purpose flour
1 cup milk or cream
2 tablespoons butter
Cream butter until frothy, then add, one after another, sugar,
egg yolks, salt, flour and milk.
Beat egg whites until stiff and
carefully fold in.
Melt remaining butter in a in a cast iron skillet, and pour in
batter.
Fry on each side until golden brown.
With 2 forks, chop the
resulting pancake.
Serve on a hot platter sprinkled with cinnamon and sugar and
garnished with pieces of apple, cherry, seedless raisins or other
fruit, sautéed in butter.
Serves 4.
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