Kaiserschmarrn with Powdered Sugar

Separate the egg yolks and whites. In a large bowl, whisk the egg yolks with milk, all-purpose flour, 20 g of sugar, and salt until you have a smooth batter.

In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold the whisked egg whites into the batter until just combined, being careful not to deflate them.

Heat 10 g of butter in a large non-stick pan over medium heat. Pour in half of the batter and sprinkle half of the raisins over it. Cook for about 4 minutes until the bottom is golden brown.

Flip the pancake. Using two spatulas or forks, tear it into bite-sized pieces. Add 10 g of sugar to the pan and continue cooking for another 5 minutes, stirring occasionally, until the Kaiserschmarrn pieces are lightly caramelized.

Transfer the first batch to a plate and keep warm. Repeat steps 3 and 4 with the remaining batter, butter, raisins, and sugar. Once both batches are cooked, combine them and dust generously with powdered sugar before serving.