Scrambled Pancakes (Germany)

This recipe comes from the 1955 cookbook, German Cookery & I'm posting it to add to the Deutsch recipes for the ZWT6.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons unsalted butter, room temperature
• 2  tablespoons granulated sugar
• 4  eggs, separated
• 1  pinch salt
• 2  cups all-purpose flour
• 1  cup milk
• 1  tablespoon unsalted butter (again)
• 1  tablespoon granulated sugar (again)
• 1  teaspoon ground cinnamon
• 2  cups  fruit (cut into bite-size pieces)

Directions

1. Cream the 1st 2 tablespoons of butter until frothy, then add, one after another, the sugar, egg yolks, salt, flour & milk.
2. Beat egg whites until stiff, then carefull fold them into the batter.
3. In a large skillet, melt the final tablespooon of butter, then pour the batter onto the butter, frying it, 3 to 4 minutes on each side until golden brown.
4. With 2 forks, chop up the resulting pancake.
5. Mix together the 1 tablespoon of sugar & 2 teaspoon cinnamon.
6. Serve on a hot platter, sprinkled with the cinnamon sugar & garnished with pieces of apple, cherries or other fruits, dried or fresh.