Kaiserschmarrn (Emperor's Scrambled Pancake) by Tales From The Road

Ingredients

• 4 large eggs, separated
• 1 cup milk
• 1 cup all-purpose flour
• 2 tbsp granulated sugar, plus more for caramelizing
• 1/4 cup raisins, soaked in rum (optional)
• 2 tbsp rum (for soaking raisins, optional)
• 2 tbsp butter, for cooking
• 1 tbsp powdered sugar, for dusting

Instructions

1. In a bowl, whisk together the egg yolks, milk, flour, and 2 tbsp granulated sugar until smooth.
2. If using, stir in the rum-soaked raisins.
3. In a separate, clean bowl, whisk the egg whites until stiff peaks form.
4. Gently fold the whipped egg whites into the yolk batter until just combined.
5. Melt 1 tbsp butter in a non-stick skillet over medium heat.
6. Pour the batter into the skillet and cook for about 5-7 minutes, or until the bottom is golden brown and set.
7. Flip the pancake (or break it apart if it tears) and cook the other side for another 3-5 minutes.
8. Tear the pancake into bite-sized pieces using two forks directly in the pan.
9. Add the remaining 1 tbsp butter and a generous sprinkle of granulated sugar to the pan with the pancake pieces.
10. Cook, stirring and tossing the pieces, until they are caramelized and slightly crispy, about 3-5 minutes.
11. Serve immediately, dusted with powdered sugar.