Recipe for cooking schmarren
Recipes from Germany and Austria :: German and Austrian Breakfasts
2 Tbsp. butter 2 Tbsp. sugar 4 eggs, separated Pin. of salt 2 c. flour 1 c. milk or cream 2 Tbsp. 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 sprinkle and distributed 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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