Kaiserschmarnn

In a large mixing bowl, whisk together eggs, a pinch of salt, a teaspoon of cinnamon, and a tablespoon of superfine sugar until the mixture is pale and slightly frothy.

Gradually fold in flour and milk (or cream) to form a smooth, lump-free batter, then allow it to rest so the gluten relaxes and the batter thickens slightly.

Heat a generous amount of oil or butter in a large oven-safe skillet over medium heat until shimmering and hot.

Pour the batter into the skillet, spreading it evenly, and cook until the underside is set and lightly golden and the top begins to look dry around the edges.

Using two forks or a spatula, tear the pancake into rough, irregular pieces of varying sizes directly in the pan.

Sprinkle a tablespoon of superfine sugar over the torn pieces and toss them in the pan, allowing the sugar to caramelize and coat each piece until golden and slightly crisp.

Remove the pan from heat, dust generously with powdered sugar, and serve immediately while hot, accompanied by plum compote or jam if desired.