Kaiserschmarrn caramelized pancake

Step 1/6

• 4 egg whites
• 60 g sugar

• oven
• stand mixer or handheld mixer with beaters

Preheat oven to 220°C/425°F and separate eggs. In a stand mixer, beat egg whites with sugar until doubled in volume and stiff peaks have formed.

Step 2/6

• 4 egg yolks
• 16 g vanilla sugar
• 500 ml milk
• 240 g flour
• salt

• large bowl

Transfer beaten egg whites to a large bowl. Add egg yolks, vanilla sugar, milk, flour, and a pinch of salt to stand mixer and beat until well combined.

Step 3/6

• spatula

Carefully fold the beaten egg whites into the pancake batter.

Step 4/6

• 1 tbsp butter
• 50 g raisins

• ovenproof frying pan

Melt butter in a frying pan over medium heat. Add batter to pan, sprinkle raisins on top, and cook for approx. 3 - 5 min. Transfer to preheated oven and bake at 220°C/425°F for approx. 10 - 15 min. until golden.

Step 5/6

Using two forks, tear into bite-sized pieces.