Scrambled pancakes, or "German Pancakes", are a very simple breakfast food that tastes great and your guests will leave wanting more!

When you are making scrambled pancakes, if you decide you don't want them scrambled, you can always make crêpes with the same batter! With crêpes, you have the option of making delicious sweet crêpes for breakfast or dessert, but you also have the option of making scrumptious savory crêpes as the main plate for an amazing meal!

There is a wide variety of toppings from which you may choose to put on and it can be presented in many forms!

Step 1: Base Recipe: Ingredient Gathering

For this recipe, we will need the following:
- One egg
- 3 tablespoons of flour
- 1/4 cup of milk

The type of milk can be used to change the texture of the pancake scrambles.
Whole milk can be used in place of skim milk. This will cause the scrambles
to be less dry, and the crumbs finer. Skim milk can be used to reduce the fat content.

This is enough to make a single serving of scrambled pancakes. If you
are planning on making more than one serving by doubling (etc.) the ingredients,
keep in mind that it becomes more difficult to cook. It's somewhat like scrambled
eggs; it takes longer to cook the more of the batter there is. Cooking time will need to
be adjusted accordingly.

Step 2: Base Recipe: Mix Ingredients

After gathering all of the ingredients, you will need a medium sized bowl,
and a whisk to mix the ingredients. You will also need skillet for later on to cook the scrambled pancakes.

At this point, crack the egg into the bowl. This should be done first, because
this will prevent ingredients from being wasted in case the egg was bad or if you need to pick out bits of eggshell.
Use the whisk to beat the mixture of egg and milk. It should be the same consistency as if
you were making scrambled eggs.

You can now start adding the flour to the mix. After mixing the flour in, it should have
a runny consistency. Spices, such as nutmeg and cinnamon, can be added to taste depending
on what types of toppings you feel like putting on them. Cinnamon is a great complement
to a sugar topping.

Step 3: Pancake Scrambles: Cooking Instructions

To begin cooking your pancake scrambles, prepare the skillet. Add a teaspoon of oil (vegetable or canola oil) to your skillet and warm it over medium to medium-high heat, depending on your stove.

Once the skillet is hot, pour your pancake scrambles batter into the pan. Allow the batter to cook for about two minutes before beginning to scramble. Using a spatula, pull the edge of the batter across the pan, folding the cooked batter over and then chop the batter into small pieces in the pan using the spatula. Keep the batter turning by stirring, turning it over and continuing to chop the cooked pieces. Make sure that all of the batter has been cooked evenly and completely, otherwise there will be raw egg within the pancake scrambles.

Step 4: Pancake Scrambles: Topping Additions

Now that your pancake scrambles are cooked, they can be prepared with toppings.

One option is to add cinnamon and sugar to your pancake scrambles. For one serving of pancake scrambles, mix in about half of a teaspoon of cinnamon and a teaspoon of sugar by sprinkling the toppings over the pancake scrambles and stirring the mixture.

Another option is to enjoy the pancake scrambles with maple syrup or honey. Simply pour the topping of your choice over the pancake scrambles, stir and eat. If you enjoy this choice of topping as well as the cinnamon and sugar option, another variation you could try is to combine all three of these toppings.

Pancake scrambles also taste good with chopped fruit. Slices of bananas, chopped strawberries, and any type of berry are other delicious toppings to consider using.

If you are in the mood for a savory breakfast rather than a sweet one, sauteed green and red peppers, onions, and mushrooms as well as cheese can be mixed in to produce a hearty bowl of pancake scrambles.

The nutritional information included is for a single serving of scrambled pancakes with 1/2 tsp of cinnamon, 1 tsp of sugar and 1 tbsp of maple syrup as topping.

Step 5: CrÃªpes: Cooking Instructions

As an alternate to scrambling the pancakes, you can use the same mixture you started with to create a thin flat crêpe instead. To do this, instead of stirring the mixture while it is frying, simply leave the batter to cook on one side until it is firm enough for you to flip. Then cook the other side until it is also golden brown and ready to serve. Flip it onto a plate and prepare to add your choice of toppings.

Step 6: CrÃªpes: Topping Additions

Cooking a crêpe instead of scrambles will allow you to more easily add toppings like jam or Nutella by spreading them with a knife. You can choose to roll up the crêpe with the topping as shown in the picture and then sprinkle powered sugar on top for a fancy treat ready to eat with a fork, or even your fingers.

As Americans, we think of crêpes as sweet and delicious, making a nice breakfast.
However, in France, crêpes are classified into two different categories: the sweet crêpes that we know and love (these are often eaten as a dessert dish), but also the savory crêpes ("des crêpes salées" in French) that you can eat as a delicious full meal!

To make a savory crêpe for the main dish of your meal, just follow the instructions on how to make the crêpe, and then add different toppings than are present on step 6.

General Topping ideas:
-Cheese
-Bacon
-Ham
-Chicken
-Mushrooms
-Eggplant
-Spinach
-Broccoli

Ideas for well-established (and very French) combinations:
-foie gras
-eggs, butter, salt, zucchini, and goat cheese
-Une crêpe fourrée à la paysanne (a stuffed peasant's crêpe): eggs, butter, beer, milk, mushrooms, emmental cheese, and raw (cured) ham