Kaiserschmarren with Cranberries

Rinse and dry the raisins. Separate the eggs. Mix egg yolks, vanilla sugar, 1 pinch of salt and 6 tbsp. milk. Gradually stir in flour with remaining milk.

Whip egg whites until stiff, adding 1 tbsp. sugar. Gently fold the beaten egg whites into the batter.

Heat butter and oil in a frying pan (approx. 24 cm ø). Pour in batter and sprinkle with raisins. Bake at low temperature until golden brown.

Cut the pancake into quarters with a turner, turn to the other side and bake on the other side until golden. Then tear into pieces with 2 forks. Sprinkle with 1 tsp sugar and caramelize a little while tossing.

Arrange the Schmarren on the spot and dust thickly with powdered sugar. Serve with cranberries.

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