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2 large or 3 small eggs
1/2 cup flour
3 tablespoons butter
1/3 cup milk
1/4 teaspoon salt

Beat the eggs and milk together. Stir in flour and salt.

Beat until all the lumps disappear and batter is smooth.

In a heavy skillet or griddle over medium heat, melt butter.

When a droplet of water dances and sizzles on the skillet, pour in all the batter.

When the Schmarren is lightly browned on one side, turn it over and tear the pancake into rough pieces with two forks. Turn the pieces over and over until they are golden brown on both sides. Serve plain, with butter.

Variation: To make a sweet version, add 1 tablespoon sugar and 1/2 teaspoon baking powder to the batter; serve with your favorite syrup or sprinkled with cinnamon sugar.

Submitted by: Belle
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