Kaiser­schmarrn

Instructions

1. Beat the egg whites until stiff.
2. Whisk the egg yolks with flour, sugar, salt and the necessary amount of milk to form a thick batter.
3. Fold in the stiff egg whites.
4. Optional: Add half of the raisins to the dough.
5. Heat plenty of fat in a pan and pour in the Schmarrn batter to a thickness of about a finger.
6. Optional: Distribute the remaining raisins evenly throughout the unbaked dough.
7. Brown on both sides. Do not cook until the dough is completely done, but turn earlier. Turning requires some skill and at least two spatulas.
8. When almost done, tear the Schmarrn into small pieces with two forks in the pan.
9. Serve sprinkled with icing sugar and accompanied by apple compote or apple sauce. (Traditional: stewed plums, recipe tbd)