Kaiserschmarrn (Austrian Shredded Pancake)
Kaiserschmarrn is a thick Austrian pancake that is torn into rough pieces in the pan and dusted with icing sugar. Its name means the emperor's mess, and the most repeated story ties it to Emperor Franz Josef I and a farmer's wife who sheltered him from bad weather. The key step is folding in stiffly whisked egg whites, which keep the batter airy so the pieces stay soft inside and golden at the edges.
Instructions
Separate the eggs, keeping the whites in a clean bowl and the yolks in a larger one.
Add the milk, sugar and salt to the yolks and whip well until the mixture is smooth.
Stir in the flour thoroughly until the batter is thick and pasty, then mix in the raisins.
Whisk the egg whites until they hold stiff peaks, then fold them gently into the batter so it stays light.
Melt the butter in a frying pan and pour in the batter. Cook until the underside has set and is solid.
Using a wooden spoon or spatula, cut the pancake into quarters and turn each piece over. After a short while, start breaking the quarters into smaller, ragged pieces.
Keep turning the pieces in the pan until they are cooked through. Pile onto plates and dust with icing sugar before serving.
Make it personal.
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