Kaiserschmarren

First, separate the eggs into yolks and egg whites and put the whites in one bowl, the yolks in another.Beat the egg whites with a pinch of salt until quite firm.Mix the yolks thoroughly with (more or less depending on taste) granulated sugar.Pour in the milk and stir in the flour.Stir well with a whisk or mixer so that no flour lumps form.

The mixture should now be not too thin, but not too thick.Fold in the beaten egg whites and gently fold everything.

In a not too small (preferably coated) pan, melt the butter over moderate heat. Pour in the Kaiserschmarrn mixture, sprinkle a few raisins on top and bake the mixture over medium heat for a few minutes until the underside is delicately golden brown.

Turn the pancake over. If it tears in the process, it’s no problem, the work of art will be destroyed afterwards anyway. As soon as the underside is also lightly browned, tear the pancake into smaller pieces with two forks.

If you like it sweet, you can now sprinkle some granulated sugar over the Kaiserschmarrn, stir it through and let the sugar caramelize for a short while.

After a few minutes, the Kaiserschmarren should now be ready. Lift out, arrange on plates and sprinkle with a little powdered sugar.

Preparation Tip:

Kaiserschmarren goes well with stewed fruit, apple sauce or stewed plums.

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