Sift the flour into a bowl and mix in the egg yolks, sugar, vanilla sugar, salt and milk to a viscous batter. Beat the egg whites until stiff, then fold into the batter little by little.
Melt butter in a pan until hot. Pour in a ladle of the batter and fry like an omelette over low heat, but don't yet allow to become brownish. Sprinkle some raisins over the omelette, then turn and fry the other side. Tear it into small pieces (about double walnut size), best done with two forks, and bake until the edges are slightly browned. Repeat with the remaining batter until all is used up.
Dust the Kaiserschmarrn with icing sugar. Traditionally the Schmarrn is served freshly out of the pan, along with stewed plums (which is called Zwetschkenröster).
Originally Submitted
10/26/2012
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