Zganci

Okay, here is what you have all been waiting for.  This is the recipe for world renowned Zganci.   The word žganci is derived from the Slovenian verb žgati 'to burn, to toast'.  This recipe is from my grandparents, Sophie Mohar Simperman and Jim Simperman.  Sophie was born in Ljubljana in 1906 and Jim was born in Novo Mesto in 1899.  They met and married in Kemmerer, Wyoming. 

Zganci - Large Version

4 eggs
1/3 cup sugar (maybe a little more)
2/3 cup flour
1 cup canned milk (you can just pour in the whole can - I use low-fat or non-fat)
1 pinch of salt
1/2 tablespoon baking powder

Lightly coat a frying pan with cooking oil (I use canola oil)
Just pour a little bit of oil into the pan and swirl it around until the pan is coated
Heat the pan until the oil is smoking

Mix all of the ingredients together with a whisk.  I use an electric one that makes the job much easier.  Make sure that everything is mixed together.  You should have a fluffy mixture.

Pour the mixture into the smoking pan of oil.  Be very careful because the oil can splash and burn you.

As the mixture cooks, turn it with a spatula and break it up into small pieces.  The size of the pieces is a personal choice.  Most people seem to like the pieces about the size of a quarter or a little bit larger.

Once it is done (lightly browned - it will look a little like scrambled eggs with the texture of pancakes), dish it onto a few plates and enjoy the real breakfast of champions!

The traditional method is to dip a bite into a cup of coffee with milk and sugar.  Other people sprinkle a little sugar on top or even add syrup or jam.