Schmarren (Scrambled Pancakes) 2 tablespoons butter 2 tablespoons granulated sugar 4 eggs, separated Pinch of salt 2 cups all-purpose flour 1 cup milk or cream 2 tablespoons butter Cream butter until frothy, then add, one after another, sugar, egg yolks, salt, flour and milk. Beat egg whites until stiff and carefully fold in. Melt remaining butter in a in a cast iron skillet, and pour in batter. Fry on each side until golden brown. With 2 forks, chop the resulting pancake. Serve on a hot platter sprinkled with cinnamon and sugar and garnished with pieces of apple, cherry, seedless raisins or other fruit, sautéed in butter. Serves 4.