Kaiserschmarren with Raisins

If you use a pan, make sure it is ovenproof (e.g., without a plastic handle).

Even the smallest trace of yolk can prevent the egg whites from becoming properly stiff.

The meringue is perfect when nothing slips out when you turn the bowl upside down.

Stir the batter only until there are no dry flour pockets left to keep it light and airy.

Use a spatula with broad motions to preserve as much air as possible in the batter.

The pan should be hot so the batter sets immediately and forms a golden crust.

For extra flavor, soak the raisins briefly in rum beforehand and drain well.

If turning is difficult, cut the batter into 2–4 pieces and flip them individually.

Baking in the oven makes it fluffy inside without letting the underside get too dark in the pan.

If desired, you can briefly toss the pieces in the pan afterwards so they caramelize lightly all around.

Cranberry jam or a fruity compote go very well with it.