Schmarran (Schmorm)

2 cups flour
6 eggs
1 tsp. baking powder (optional)
1/2 tsp. salt
2 cups milk

Mix together well with wire whisk to incorporate air into batter.  Heat large frying pan; add a little bacon grease or oil when pan is hot.  (Bacon grease is best.)  Pour in all the batter.  Brown on bottom, lifting sides occasionally to let uncooked batter run under.  When little or no liquid batter remains on top, cut into quarters turning each quarter over to brown other side; cut into small pieces with two knives; continue browning until each piece is lightly browned.  Serve with syrup.

This is my aunt Opal Dietrich’s recipe for a traditional German dish.  She always served it with homemade blueberry syrup.  As a child I loved this special dish when I was at her house for breakfast.  Adam, Eric, and Joel learned to make Schmorm for breakfast at an early age.

 Or try this:

Rührei

Mennonite Scrambled Eggs. Rührei is what we called them when I was a kid. This was never a breakfast meal at our place, but rather a quick lunch or supper. I'd all but forgotten about them until yesterday when I was looking through the fridge to see what I could fix in no time flat, and rührei came to mind. This is a creamy version of scrambled eggs...rather like a cross between an omelet and a pancake. It pairs well with ham or sausage...sprinkled with freshly ground pepper and served with salsa for a little zip.

Rührei

• 6 Tablespoons flour
• 1/2 cup milk
• 1/2 teaspoon salt
• 6 eggs
• 1 1/2 Tablespoons butter 

1. Mix flour and milk into a smooth paste.
2. Add eggs and salt and mix well into a thin batter.
3. Melt butter in frying pan over medium heat.
4. Pour in egg mixture.
5. Cut and stir with spatula until completely cooked through...and until golden brown if desired.
6. Serve hot with sugar or d syrup, or salsa, or whatever.  Can also add cooked sausage to batter.