Kaiserschmarrn (Shredded Pancake)

Separate the egg yolks and whites. In a bowl, whisk egg yolks with milk, flour, 10g sugar, salt, and vanilla sugar until smooth. If using, soak raisins in a little rum or water beforehand, then drain and stir into the batter.

In a separate clean bowl, beat the egg whites with the remaining 10g sugar until stiff peaks form. Gently fold the beaten egg whites into the batter until just combined, being careful not to deflate the mixture.

Heat half of the butter in a large non-stick frying pan over medium heat. Pour half of the batter into the pan, spreading it evenly. Cook for 3-4 minutes until the bottom is golden brown and the edges start to set. Flip the pancake carefully.

Once flipped, use two spatulas or a fork to tear the pancake into small, rustic pieces. Continue cooking and stirring the pieces for another 5-7 minutes until they are golden brown and slightly caramelized. Repeat with the remaining batter and butter. Serve immediately, dusted generously with powdered sugar and accompanied by Apfelmus or plum compote.