Instructions

1. 1.

   Begin by separating the egg yolks from the whites. In a large bowl, whisk together the yolks, milk, flour, a pinch of salt, baking powder, and sugar until you have a smooth batter, then let it rest for 10 minutes.

   16 g Bakpulver, 125 g Vetemjöl, 1 pinch Salt, 2 tbsp Strösocker, 125 ml Mjölk 3%, 4 pc Ägg

2. 2.

   In a separate, grease-free bowl, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter until just incorporated, then stir in the raisins if using.

   2 tbsp Russin

3. 3.

   Melt half of the butter in a large frying pan over medium heat. Pour the entire batter into the pan and cook slowly until the bottom is a beautiful golden brown.

   2 tbsp Smör

4. 4.

   Turn the pancake over in sections if needed and add the rest of the butter to the pan. Cook until the other side is also golden and the center is cooked through.

   2 tbsp Smör

5. 5.

   Using two forks, tear the pancake into irregular, bite-sized chunks directly in the pan. Sauté the pieces for another minute or two to create a slightly crisp exterior.

6. 6.

   Serve the warm Kaiserschmarrn on a platter with a generous dusting of powdered sugar over the top.

   1 tbsp Florsocker