Tina's Depression Schmarren (scrambled Pancake) Recipe

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Tina's Depression Schmarren (Scrambled Pancake)

Tina Swain


This was a dish served in many rural German communities. The simple ingredients were plentiful during the depression when you had a large family to feed and chickens in the yard. It was a great boon to the Catholic families who did not serve much meat and never on Fridays in Lent. I enjoy hearing what various families served on their Schmarren ( Scrambled pancakes) Topping range from home made maple syrup, to canned fruits or stewed tomatoes. We try to gather w/ friends and cousins every year to make this and tell stories about our parents & grandparents. Keeps their memory alive in us!

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5 Min
15 Min
Stove Top


1 c
toppings of your choice.


1In bowl, beat eggs and water. Add enough flour to make it a thin pancake batter
2Heat 1/4 inch oil in a heavy cast iron skillet. ( I am sure previous generations used any saved grease)
3Cook the batter until the bottom is set. Then either start scrambling the batter or cut into pieces and flip and fry. Cook until golden
4Top with syrup, canned tomatoes, canned fruit, what ever you have on hand and what ever is your preference. My husband's family and my family used Karo Syrup.

About this Recipe

Course/Dish: Other Main Dishes, Pancakes
Main Ingredient: Flour
Regional Style: German
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, Heirloom