Fluffy Shredded Pancake with Apple Sauce, a Sweet Treat

Separate the egg yolks and whites. In a large bowl, whisk the egg yolks with milk, flour, granulated sugar, vanilla sugar, and a pinch of salt until smooth. Set aside.

In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Be careful not to overbeat.

Gently fold the whipped egg whites into the yolk batter using a spatula. Be careful not to deflate the whites, maintaining as much air as possible.

Melt the butter in a large, oven-safe non-stick pan (about 26-28 cm) over medium heat. Pour the batter into the hot pan, spreading it evenly.

Cook for 3-4 minutes until the bottom is golden brown. Then, either carefully flip the pancake or place the pan under a preheated broiler for 2-3 minutes until the top is set and lightly golden.

Using two spatulas or forks, tear the pancake into bite-sized pieces directly in the pan. Continue to cook for another 2-3 minutes, stirring occasionally, until all pieces are golden and lightly caramelized.

Serve the fluffy shredded pancake immediately, dusted generously with powdered sugar and accompanied by warm or cold apple sauce on the side. Enjoy your Kaiserschmarrn!