Eyerstarch

I'm sure most of you are saying, "Eyerstarch, what the heck is that?", and "that doesn't sound like something that tastes good".  Believe me, it is great stuff.  My Grandma Schloesser used to make this stuff for us all the time when us kids stayed over.  My mother says her mom made it for her but called it "yellow balls", and I have also heard it called "schmouden" (or something like that).  Eyer is German for eggs and Starch means flour for stiffening.

Eyerstarch is basically "a bit eggy" pancake batter that is cut up into small pieces.  You will need to use an empty soup can with both ends "opened" or removed to make this.  Make sure that the edges are smooth so you don't scratch your deep skillet.

3 beaten eggs
2 cups milk
1 Tbls. salt
2 1/2 - 3 cups flour (enough to make a stiff batter)
2-3 Tbls. of Crisco or lard

Mix eggs and milk together.  Mix in flour and salt to eggs and milk.  Add enough flour to make a rather thick pancake batter (I usually use about 2 1/2 cups).  Heat the shortening in a large, deep skillet.  Pour in the batter and let it cook on the bottom side about like a huge pancake. 

When it starts to bubble use a strong spatula to flip it.  Don't worry about messing it up. it won't stay together.  Continue doing that as long as there is runny batter in the skillet.  Don't be afraid to add shortening if the skillet gets dry.  When all the batter has been at least slightly cooked, take your special can you made (top & bottom removed) and start using it to cut up the "dough" into small pieces.  Continue doing this and cooking the batter until all is a golden brown (about like a pancake).

This is best when eaten with lots of syrup, more than you would use for pancakes.  Some put sugar on this too.  This recipe should feed at least 6 adults.