A delightful twist on traditional pancakes, this German-inspired recipe offers a fluffy and flavorful scrambled pancake experience.
In a mixing bowl, cream 2 tablespoons of butter until frothy.
Ensure the butter is at room temperature for easier creaming.
Add the sugar, egg yolks, salt, flour, and milk to the bowl, mixing until smooth.
Mix the ingredients gradually to avoid lumps in the batter.
In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
Use a spatula to fold the egg whites gently to maintain the batter's fluffiness.
Heat the remaining tablespoon of butter in a skillet over medium heat.
Ensure the skillet is evenly heated to prevent sticking.
Pour the batter into the skillet and cook for 3-4 minutes on each side until golden brown.
Flip the pancake carefully to avoid breaking it.
Using two forks, shred the pancake into bite-sized pieces.
Shred the pancake while it's still warm for easier handling.
Mix the cinnamon and sugar together and sprinkle over the shredded pancake.
Adjust the cinnamon-sugar ratio to your taste preference.
Serve the pancake scramble warm, optionally garnished with fresh or dried fruits.
Serve immediately to enjoy the best texture and flavor.
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