Kaiserschmarrn

Instructions

1. Prepare the batter
   In a large bowl, beat the egg yolks with half the sugar and vanilla extract until pale and fluffy. Add the flour alternately with the milk, stirring until smooth. If using, stir in the rum and raisins.
2. Beat the egg whites
   In a separate clean bowl, beat the egg whites with a pinch of salt until they form soft peaks. Add the remaining sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until just combined.
3. Cook the pancake
   Heat a large ovenproof skillet over medium heat and melt the butter. Pour in the batter, spreading it evenly. Cook for about 3-4 minutes until the bottom is golden brown. Then either flip the pancake carefully or place the skillet in a preheated oven (180°C/350°F) for 5 minutes until the top is set.
4. Shred the pancake
   Using two forks or a spatula, tear the pancake into bite-sized pieces while still in the pan. Continue cooking, stirring occasionally, until the pieces are golden brown on all sides, about 5 minutes.
5. Caramelize and serve
   Sprinkle 1 tablespoon of sugar over the pancake pieces and continue cooking for another 2 minutes to caramelize slightly. Transfer to serving plates, dust generously with powdered sugar, and serve immediately with plum compote or applesauce on the side.