Kaiserschmarrn (Emperor's Pancake)

Separate the eggs and place the egg whites in a clean, grease-free bowl.

Beat the yolks with sugar in a bowl until pale and frothy.

Stir in flour, milk and a pinch of salt until a smooth batter forms, then fold in the pine nuts and sultanas.

Whip the egg whites until stiff and gently fold them into the batter.

Heat a pan with plenty of fat and pour the batter in to about 1 cm thickness.

Let the batter brown slightly, then tear it into coarse pieces with two forks.

Finish frying the pieces in the pan until golden on both sides, turning occasionally.

Sprinkle with sugar and serve immediately, optionally with a compote.