sketch of Bob above the German Scrambled Pancake recipe.


SCHMARREN (German Scrambled Pancakes)

2 T. butter
2 T. sugar
4 eggs, separated
pinch salt
2 c. flour
1 c. milk or cream
2 T. butter

Cream butter til frothy, then add, one after another, sugar, egg yolks, salt, flour and milk. Beat egg whites til stiff and carefully fold in. Melt remaining butter in a pan (we believe a cast iron skillet is preferred) and pour in batter. Fry on each side til golden brown. With 2 forks, chop the resulting pancake. Serve schmarren 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)

German Scrambled Pancake recipe is published in our February, 2002 Menu Minder.

You may like to try these other German style recipes below: