Eierdach Egg Pancakes

Sherry Hamilton

My mother’s family is originally from Berne, Switzerland, and is Swiss Mennonite.  They moved to Tennessee in the 1940s and settled in Ethridge.  After working late evenings on the farm, we often had Eierdach for supper.  My maternal grandfather especially liked this recipe because it would feed a large family for very little money.  He was a beekeeper, and many times they would use honey instead of syrup.  But the preferred way to eat Eierdach is with homemade syrup. 

These are similar to crepes.  I actually never saw a thick pancake until I was in the eighth grade and spent the night with a friend.  I had to ask what we were having for breakfast because I had never eaten thick, fluffy pancakes before. 

The syrup recipe we use with Eierdach is also included because they aren’t the same with store-bought syrup. 

I owned and operated a bakery and restaurant for a number of years, and we served Eierdach on our breakfast menu.  Along with the order of Eierdach came a quick lesson on how to eat them.  The trick is to lightly spread with butter if desired, then take one tine of the fork and roll them up.  Add syrup as desired.

2 eggs

½ cup milk

½ cup self-rising flour

Pinch salt

Pinch sugar

Mix all ingredients thoroughly.  Over medium heat, add one ladle of batter to a lightly greased skillet.  Roll the skillet around so that the batter is distributed evenly, covering the entire skillet.  When the batter is slightly bubbly, flip pancake.  After a few seconds it should be done.  Grease skillet after finishing each pancake. 

Homemade Syrup

1 ½ cups sugar

1 cup water

Maple flavoring to taste

Place sugar and water in a saucepan.  Stir to dissolve sugar and heat to boiling.  Add maple flavoring to taste.  Boil for a couple of minutes.  Store covered in refrigerator.