Eine Schmarren (Egg-up-on, or Egg-a-pond)

Traditional dinner (farm lunch) made by my great-great-grandpa Carl Wilhelm Baumann on wash day.


  • ½ cup milk
  • 6 eggs
  • Flour

Let's do it

Combine milk and eggs with enough flour to make a very thick batter. Fry in a pan until lightly browned and flip. As the second side approaches browned, shred into bite-sized pieces. Serve with applesauce, sweetened tomatoes or jam.