Easy Kaiserschmarrn (+video)- fluffy scrambled pancakes

Start by separating the eggs.

In a large bowl, mix the egg yolks, flour, milk, and sugar to a smooth batter.

In a separate clean bowl whisk the egg whites with a pinch of salt until you achieve stiff peaks. Then fold the egg white whites carefully into the pancake batter. Don't stir too hard as you do not want the egg whites to deflate again.

Preheat your oven to 200°C/ 400°F. Heat the butter and oil in an oven-proof large skillet (Ø 26 cm/ 10 inch), and slowly pour the batter into the pan. Only pour enough, that the pancake has an approximate thickness of 1 cm. I used a (Ø 20 cm / 8 inch pan and made 3 pancakes),

If you are using raisins, you can sprinkle them on top of the batter now. Cook golden brown for approximately 5 minutes on medium heat. Using a wooden spatula, quarter the pancake and then flip each quarter to fry from the other side for 2 minutes.

Just before the Kaiserschmarrn is ready, remove the pan from the heat, and tear the pancake with two forks into bite-sized pieces. Place the pan into the oven to bake for another 5 minutes.

Dust the pancake pieces with confectioners sugar (icing sugar) and serve immediately.

Serve with a side of apple sauce, stewed plums or other fruit compote. It also goes very well with vanilla sauce or icecream.