I suppose this is a lot like German Pancakes or something similar, but we always called them scrambled pancakes. Maybe because they’re made in a skillet like scrambled eggs or something. They’re more dense than fluffy pancakes, but they’re still delicious. I remember my dad always ate these with Worcestershire sauce for some reason, but everyone else ate scrambled pancakes with syrup.
If you’re making these gluten free, I haven’t made them gluten free yet because I can’t handle a lot of milk or egg whites yet–but you’ll just want to switch out the flour for gluten free flour.
- 6 Eggs
- 1 ½ c. Flour (or gluten free flour)
- 1 ½ c. Milk
- 2 Tbsp. Sugar
- 1 tsp. Salt (heaping)
- 1/4 c. Butter
Whisk together eggs, flour, milk, sugar, and salt (can be lumpy). Melt butter in electric skillet heated to 350°. Then pour in batter. When the batter is getting more solid around the edges and slightly brown on the bottom, they’re ready to flip (this can be a little messy sometimes). Cut pancakes in 4 with spatula before flipping. Cook until golden brown.