Ruehrei

(Chopped-up Pancakes or Scrambled Eggs)
This is a Mennonite dish that I always loved to eat at Grandma’s place. We called it “Chopped-up Pancakes” but in The Mennonite Treasury of Recipes it is referred to as “Scrambled Eggs.” Grandpa would eat it with white sugar and pancake syrup, but we just use syrup. This particular recipe is what my Grandma told me over the phone. It is my ‘oh-my-goodness-we-have-to-eat-in-twenty-minutes’ supper.

2-4 eggs
1½ cup milk
½ - 1 teaspoon salt
1 cup flour
2-4 Tablespoons butter

Mix together all ingredients except butter. Make sure batter is not too thick. Melt butter in bottom of heavy fry pan until just turning brown. Pour batter into pan. Let cook until bottom of batter is turning brown then ‘flip’ and ‘cut’ into smaller pieces. The batter will be quite runny. Keep cooking, flipping and cutting until all the batter is cooked.

I tend to use more eggs than less, and I double the above recipe to serve our family of 4 for supper (therefore using 8 eggs). When I double the recipe, I put only half the batter into the pan. It is much easier to cook that way.
To ease my conscience, I try to serve it with cut up apples and oranges, too.