Viennese Kaiserschmarrn

Preparation

1. 1
   Step 1

   Separate the eggs. Whisk the flour, sugar, salt, egg yolks, and milk in a bowl until you have a smooth, thick batter.

2. 2
   Step 2

   In a separate bowl, beat the egg whites with a hand mixer until stiff peaks form.

3. 3
   Step 3

   Gently fold the beaten egg whites into the batter.

4. 4
   Step 4

   Melt the butter in a large skillet (approx. 32 cm) until foaming.

5. 5
   Step 5

   Pour the batter into the skillet, cover with a lid, and cook over reduced heat for about 4-6 minutes until golden brown.

   Timer · 5 min
6. 6
   Step 6

   Sprinkle the raisins over the batter. Quarter the pancake with a spatula, flip, and cook for another 4-6 minutes with the lid on.

   Timer · 5 min
7. 7
   Step 7

   Tear the pancake into irregular pieces using two spoons.

8. 8
   Step 8

   Place the skillet in a preheated oven at 180 °C (convection) for 6 minutes.

   Timer · 6 min
9. 9
   Step 9

   Remove the skillet from the oven, add 1 tsp of butter and 1 tsp of sugar.

10. 10
    Step 10

    Briefly caramelize on the stovetop while stirring.

11. 11
    Step 11

    Arrange on plates and dust with powdered sugar.