Kaiserschmarren (Austrian Emperor's Mess)

Steps

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1. 1
   Soak the raisins in rum, if using. For a child-friendly version, soak them in water instead.
   ▶ ≈0:41
2. 2
   Separate eggs into whites and yolks. Whip the whites with a pinch of sugar until stiff peaks form.
   ▶ ≈1:01
3. 3
   Whip the yolks with the remaining sugar until the color becomes lighter and volume increases slightly.
   ▶ ≈1:39
4. 4
   Add milk, a pinch of salt, flour, and vanilla to the yolk mixture. Sift everything to prevent lumps.
   ▶ ≈2:16
5. 5
   Fold in the soaked raisins with their liquid. First gently incorporate a portion of whites, then fold in the remaining whites using bottom-to-top motions to preserve air.
   ▶ ≈2:46
6. 6
   Heat butter in a skillet over medium-high heat until the entire pan is coated. Pour in the batter.
   ▶ ≈4:13
7. 7
   Start cooking at high heat to set the batter quickly. Reduce heat to low and cover. Occasionally rotate the pan for even cooking, about 10 minutes until the sides turn golden.
   ▶ ≈5:25
8. 8
   Cut the pancake into strips, then tear or break into rustic irregular pieces using two utensils. Precision is not needed—rough and uneven texture is the dish's characteristic.
   ▶ ≈7:37
9. 9
   Add a bit more butter to reheat the pieces and crisp the surface. Taste to check doneness and adjust sugar if desired.
   ▶ ≈9:54
10. 10
    Transfer to a serving plate. Optionally flambé with the reserved rum for extra flavor.
    ▶ ≈12:30
11. 11
    Dust generously with powdered sugar. Traditionally serve with tart raspberry or fruit jam on the side.
    ▶ ≈14:19