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.
From one of the Piotrowski sons.
ReplyDeleteYou can also add 1 to 2 tsp vanilla or almond extract and a 1/2 cup sugar for added flavor. You can add cinnamon also.
Melt half stick of butter over everything when done cooking, then serve with syrup.
Many good memories eating Schmarran in the morning with family.