SCHMARREN - GERMAN SCRAMBLED PANCAKES
2 T. butter
2 T. granulated sugar
4 eggs, separated
Pinch of salt
2 c. all-purpose flour
1 c. milk or cream
2 T. butter ( that is what it said)
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 cast iron skillet and pour in batter.
Fry on each side until golden brown.
With two 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, sauteed in butter.
Pairs Well With
My grandmother used to feed me a sort of scrambled egg but it had flour and milk and other things. When it was cooked, like scrambled eggs, it was served sprinkled with white sugar. I hadn't had this since I was a kid almost 60 years ago. I got this recipe from a poster, Germanlady, on the TOH board. Other than the fruit and cinnamon this sounds the same.