Scrambled Pancakes

Ingredients:
3 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. sugar
Into a large bowl, sift dry ingredients together.
Add:
3 large eggs
1 tbsp. vanilla
2 cups milk

Mix together, adding more milk, 1/4 cup at a time, until the mixture is thick as unset
pudding.
Heat two heavy frying pans (cast iron is terrific if you have them). One is for frying; the
other is for keeping the pancakes warm until served. Add a teaspoon of butter or oil to the cooking pan. When the pans are hot, turn off the heat under the warming pan, and youare ready to begin.


Pour some of the batter into a measuring cup with a spout or into a teapot. Drizzle the
batter round and round into the hot frying pan, creating sizzling paths of frying batter. As
soon as the batter is crisp along the edges, use a wooden spoon to stir the pancake
rivulets, gently stirring,stirring, until they break apart to form smaller, irregular-shaped
pancake pieces. When they are brown and crispy, turn out into the warming pan. Add
more oil. Repeat until you have enough servings for your family. Then heap on warmed
plates and serve with syrup.

Dine for at least an hour, for each crispy piece must be
examined before it's popped into the mouth and consumed.