Kaiserschmarrn (torn pancake)

Ingredients

• 300 gEgg, whole, raw, fresh
• 250 gMilk, whole, 3.25% milkfat, with added vitamin D
• 150 gWheat flour, white, all-purpose, unenriched
• 1 gSalt, table
• 30 gSugars, granulated
• 50 gRaisins, golden, seedless
• 40 gButter, without salt
• 20 gButter, without salt
• 20 gSugars, granulated
• 15 gSugars, powdered

Method

1. Separate 6 eggs. Whisk the yolks with 250 g milk, 150 g flour and 1 g salt into a smooth batter.
2. Whisk the whites with 30 g sugar to stiff peaks and fold lightly into the batter.
3. Melt 40 g butter in a large pan (about 28 cm), pour in the batter, scatter over 50 g raisins and cook over low heat for 4 minutes until golden underneath. Cut into quarters, turn and cook for another 4 minutes.
4. Tear into pieces with two forks, add 20 g butter and 20 g sugar and caramelise for 3 minutes, turning. The pieces must be cooked through with no raw batter inside; if not, finish them for 5 minutes in the oven at 200 °C.
5. Divide between 4 plates, dust with 15 g icing sugar and serve at once.