It’s always fun to learn about someone’s family by learning about their culinary history. Food is such a big part of our lives as a family. It creates memories and traditions. I’ve told stories about my dad’s cinnamon rolls and famous dinner rolls – how just the smells of them can hearken fond memories. I’ve also written about how I was introduced to my husband’s culinary history as well with the annual Who Hash. This is another recipe from my husband’s family. It usually brings a question when introduced.
The easiest way to describe them is to think of them as eggy pancakes that are fried. It’s an old German recipe that has been handed down through the family. While they are somewhat similar to pancakes, there are a few bonuses that I (the mom) would like to highlight:
- It’s faster than pancakes (not that pancakes necessarily take a long time to make, but there is very little to measure in this recipe at all!)
- With the high number of eggs in the batter, the protein makes this stay in your system longer than pancakes (No mid-morning crash)
What you need:
- 1 c. all-purpose flour
- 1/2 t. salt
- 4 eggs
- 1-3 T. of milk (enough to make a thick batter)
- oil for frying
- powdered sugar for sprinkling, optional
- maple syrup (or blueberry syrup!) for serving
- Mixing bowl
- Nonstick skillet
Time: 15-20 minutes
Serves: One batch feeds my family of 5.
Multiplying the recipe: It is very easy to multiply to your crowd. It’s a forgiving recipe – just remember that the ratio of eggs to flour is much higher than it is for pancakes!
Heat oil in a nonstick skillet over medium heat. Mix flour, salt, and eggs in a bowl with just a few strokes. You want the batter to stay very lumpy. Add milk slowly one tablespoon at a time, just enough to get a thick batter that is pourable but not thin. Do not over-stir or your shterum will be too tough and not fluffy.
Carefully pour the batter into the hot grease. Flip it over after a minute or two, once it is nicely browned. Once the other side is browned as well, remove to a plate lined with paper towels. If desired, sprinkle with powdered sugar and serve with syrup.