Kaiserschmarren | Original Austrian Recipe

Separate the eggs into yolks and whites.

In a bowl, whisk together the egg yolks, milk, flour, sugar, salt, and vanilla extract until smooth.

Fold in the raisins and lemon zest into the batter.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the batter until just combined.

Heat butter in a large skillet over medium heat until melted.

Pour the batter into the skillet and cook until the bottom is golden brown, about 3-4 minutes.

Using a spatula, flip the pancake in quarters and cook until the other side is golden, about 3-4 minutes.

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

Continue to cook until the pieces are golden and slightly crispy, about 2-3 minutes.

Dust with powdered sugar before serving.

Serve warm with applesauce and additional powdered sugar on the side.

Allergens