Kaiserschmarrn — Imperial Torn Pancake

Instructions

1. Separate the eggs. Whisk the yolks with the milk, flour, caster sugar, vanilla and salt until a smooth batter forms. Fold in the drained raisins if using.
2. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the whites into the yolk batter in three additions — do not over-mix; some white streaks are fine.
3. Melt 40 g butter in a large oven-safe frying pan (26 cm) over medium heat. Pour in the batter, cover with a lid and cook for 4–5 minutes until the base is set and the edges are pale gold.
4. Transfer the pan to a 200 °C oven and bake for 8 minutes until puffed and set throughout.
5. Return to the stovetop over medium-high heat. Add the remaining butter and the 30 g sugar. Using two forks, tear the pancake into rough, irregular pieces — about 3–4 cm each.
6. Toss and fry the pieces in the caramelising butter for 3–4 minutes until golden and slightly crisp on the edges.
7. Dust generously with icing sugar and serve immediately with warm plum jam or Zwetschgenröster (stewed plums) alongside.

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