Austrian Shredded Pancake (Kaiserschmarrn)

If you’re using raisins, soak them in the hot rum or juice and set aside until needed.

Make batter: In a large bowl, whisk together egg yolks, sugar, salt, and baking powder. Whisk in milk, then flour, whisking just until mostly smooth. Let rest for 10 minutes.

Meanwhile, in a second (medium-large) bowl or the bowl of an electric stand mixer, beat egg whites until they hold firm peaks. Fold into egg yolk mixture, trying not to deflate the egg whites. Gently fold in raisins, if using.

Cook pancake: Heat a medium-large skillet (10″ to 12″) over medium heat. Add 2 tablespoons butter or ghee and let warm. Pour batter into pan and spread smooth. Cook for 3 to 4 minutes, lifting an edge to peek occasionally, until it’s a deep golden brown underneath.

If you feel like you can pull off flipping it in one piece, go for it. Otherwise, loosen the edges to slide it onto a large plate. With a potholder on each hand, invert empty frying pan over pancake and plate, grab both together tightly, and quickly flip the pancake back into the pan. Continue cooking until deeply golden underneath on the second side, about 3 minutes.

Shred/tear pancake: There are two ways to do this: You can use two forks or the edge of a sharp spatula to tear/chop the pancake into 1″ to 2″ pieces right in the skillet. Alternatively, slide it back onto the plate used for flipping and chop it there. This allows you to melt another tablespoon of butter in the pan for extra-buttery and lightly crisp edges in the final pancake.

Return pancake shreds and any batter that has spilled out to the skillet and cook, stirring, until pancake shreds are mostly but not fully cooked through. A custardy center in each bite is ideal.

To serve: Scrape pancake shreds onto plate and sprinkle generously with powdered sugar. Serve with lemon wedges, jam, a fruit sauce, fresh berries or stewed plums/plum compote.