Title: Breakfast Dutch
Categories: Breads
Yield: 6 Servings


3 - cups flour 1 - tsp. salt 2 - eggs Milk Oil for cooking

Combine first 3 ingredients.Add enough milk to make soupy consistency like
eaten eggs.Put enough cooking oil in cast iron skillet so batter will not
stick.(Be generous.Batter will stick while baking.)Pour batter into
skillet.Bake on top of stove,stirring and chopping as for scrambled
eggs,until it looks like scrambled eggs and is baked through.Serve
immediately with butter and syrup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini