Kaiser Schmarren

Combine flour and salt in a large mixing bowl. Create a well in the center and crack the eggs into it, then gradually whisk together, adding the milk slowly until a smooth, pourable batter forms.

Stir the sugar and melted butter into the batter until fully incorporated and the mixture is lump-free.

Heat a large skillet or griddle over medium-high heat and add the lard, allowing it to melt completely and coat the cooking surface evenly.

Pour the batter into the hot lard, tilting the skillet to spread it into a thin, even layer that covers the entire surface.

Cook until the bottom is golden brown and the top is nearly set, approximately 4 minutes, then use a spatula to carefully flip the pancake.

Cook the second side for 3–4 minutes until golden brown and cooked through.

Transfer the cooked pancake to a cutting board and tear or cut it into bite-sized pieces using a sharp knife or scissors.

Arrange the schmarren pieces on a serving platter and dust generously with confectioner's sugar, shaking off any excess.

Serve immediately while still warm, allowing diners to add their preferred accompaniments.