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G’schmorgel (or Kaiserschmarren)
“Scrambled Pancakes”
Tom and Judy Petersen, Deerfield

4 eggs
1/4 cup sugar
1 tsp. salt
2 cups unbleached flour
1 cup milk
4 Tbsp. olive oil
4 Tbsp. butter
Topping of your choice, such as applesauce, maple syrup, yogurt, or stewed fruit

Make a batter of the eggs, sugar, salt, flour, and milk. Mix until smooth and free of lumps. In the bottom of a cast iron or enamel Dutch oven (or a large, deep heavy frying pan), heat olive oil and butter until bubbly. Quickly dump the batter into the pan or Dutch oven. Let it sit on high heat for about 30 seconds. Then take a metal spatula and turn the mixture in the pan, as though making scrambled eggs. Chop the turned batter with the spatula, reduce the heat to medium high and continue turning and chopping until the batter has turned into pieces the size of popped popcorn. Turn the heat down to medium and allow the scrambled mass to brown a bit, then turn a bit, brown a bit, turn a bit. Remove the pot from the heat. Serve with topping of your choice. Warning: This dish is more filling than you would expect it to be.

 


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