RUEHREI, REE-AY, MENNONITE SCRAMBLED EGGS
This quick dish with simple ingredients was a staple supper when I was growing up. It's a lot like chopped up pancakes. We usually eat it with ketchup and farmer sausage. My cousins ate it with pickle brine poured over and others had it with sugar or syrup.
Here's a recipe to feed our family of 7.
12 eggs
2 cups milk
2 cups flour
1 tsp salt
oil or lard for frying
Heat a large cast iron pan with enough oil or lard to generously coat the pan, on medium heat. Mix all of the ree-ay ingredients together into a thin batter. Pour 1/2 of the batter into the pan. Once the bottom is set and starting to brown, lift it up and turn it with a spatula, allowing uncooked batter to flow to the bottom of the pan. Keep turning and chopping the batter until it's cooked through and lightly browned.
12 eggs
2 cups milk
2 cups flour
1 tsp salt
oil or lard for frying
Heat a large cast iron pan with enough oil or lard to generously coat the pan, on medium heat. Mix all of the ree-ay ingredients together into a thin batter. Pour 1/2 of the batter into the pan. Once the bottom is set and starting to brown, lift it up and turn it with a spatula, allowing uncooked batter to flow to the bottom of the pan. Keep turning and chopping the batter until it's cooked through and lightly browned.