Austrian Shredded Pancakes (Kaiserschmarrn)

Separate the eggs. Whisk egg yolks with flour, milk, sugar, and a pinch of salt until smooth.

Beat the egg whites until stiff peaks form and gently fold them into the batter. Add raisins if desired.

Melt butter in a large frying pan, pour in the batter, and cook over medium heat until the bottom is golden.

Divide the pancake into quarters, flip them over, and cook the other side.

Use two forks to tear the pancake into bite-sized, irregular pieces.

Sprinkle a little extra sugar over the pieces and toss until slightly caramelized.

Dust with powdered sugar and serve warm with plum compote or apple sauce.