Kaiserschmarren

Method

1. Soak the raisins in a little rum (or water for children) and set aside.
2. Separate the egg yolks from the whites. Whisk the whites with a little sugar until stiff peaks form.
3. In another bowl, beat the yolks with the remaining sugar until pale and slightly increased in volume.
4. Add the milk, a pinch of salt, and the sifted flour and vanilla. Mix until smooth and no lumps remain.
5. Fold in the soaked raisins (discard any excess liquid) and the rum if desired.
6. Gently fold the beaten egg whites into the yolk mixture, first adding a third to loosen, then the rest, using a bottom-up motion to keep the air in.
7. Heat a large pan over medium-high heat and add a generous amount of butter. Once melted, pour in the batter and spread evenly.
8. Cook over medium-high heat until the bottom begins to brown. Reduce the heat to low, cover the pan, and cook for about 10 minutes, occasionally shaking the pan to prevent sticking.
9. When the bottom is golden and the top is just set, cut the pancake into pieces using a spatula or spoon. Break it into irregular chunks.
10. Add another knob of butter to the pan and toss the pieces to coat. Sprinkle with a little more sugar and cook briefly until caramelised, turning pieces to get a crust on all sides.
11. Serve immediately, dusted with powdered sugar and accompanied by raspberry jam or other tart preserves.