|16 g||vanilla sugar|
|240 g||all-purpose flour|
|confectioner's sugar for serving|
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.
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.
Carefully fold the beaten egg whites into the pancake batter.
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.
Using two forks, tear into bite-sized pieces.
Garnish with confectioner’s sugar and enjoy!