Mix a thick omelet dough (pancake dough) from pagan flour and water. In a heavy iron pan heat plenty of lard with the grams. Remove the grams and set aside. Then pour the pancake batter into the pan to the thickness of a finger and cook slowly over a low heat. Tear into small breadcrumbs with two forks and season with the roasted grams. Season lightly with salt.
Preparation Tip:
This variety of Sterz is almost the same as the eastern Styrian Heidentommerl, which is poured into a baking pan about 1 cm high and baked in the oven.
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