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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.


  • 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.

Categories: European 
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