Kratzet Mehlkratzet Duranand

300 g Flour (2 1/2 cups plus 2

-Tbsp) 4

1/4 l Milk (1 cup plus 1 Tbsp)

1 ds Salt

A little bit of sugar 50 g Butter (3 1/2 Tbsp)

Mix a pancake batter, and in a lightly greased skillet, at medium heat, cook on both sides. During the cooking process, repeatedly cut the pancake with the skillet, and move the pieces to a second skillet, where they are once more saute in a little butter. Just before serving, dust with sugar. Serve with stewed fruit. Unsweetened 'Kratzet' is also a popular side dish for meat dishes with gravy. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92