Kaiserschmarrn

Whisk egg yolks with a pinch of salt until pale and creamy.

Stir the milk or fresh cream into the egg yolk mixture until well combined.

Sift flour into the yolk mixture and stir gently until just combined into a smooth batter.

In a separate bowl, beat egg whites to stiff peaks using an electric mixer or whisk.

Sprinkle sugar over the egg whites and fold gently until the whites are stiff and glossy.

Fold the stiff egg white mixture into the batter in two additions, being careful to maintain the volume and airiness.

Stir raisins into the final batter just before cooking.

Heat butter in a large skillet or griddle over medium heat until it foams and turns golden brown.

Pour the batter into the hot skillet and cook without stirring until the bottom is golden and the top begins to set, approximately 4–5 minutes.

Using two forks or a spatula, tear the pancake into irregular pieces directly in the pan and stir gently to achieve a shredded, fluffy texture.

Continue cooking until all pieces are golden brown and cooked through, about 2–3 minutes.

Transfer to a warm serving platter and serve immediately as a sweet appetizer or light dessert, optionally dusted with powdered sugar.