Classic Austrian Kaiserschmarrn

Separate the yolks and whites of 4 pieces Eggs size M. In a large bowl, beat the egg yolks until smooth with:
- 200 ml Milk
- 120 gr Flour
- 40 gr Sugar
- ¹/₄ tsp Table salt
- 4 ml Vanilla Extract

In a separate clean bowl, use a mixer to beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the volume.

Melt 20 gr Butter in a large non-stick pan over medium heat. Pour the Kaiserschmarrn batter into the pan, spreading it evenly. Cook for about 3–4 minutes, until the bottom is golden brown and set.

Using a spatula, flip the pancake. Immediately use two spatulas or forks to tear the pancake into bite-sized pieces.
Continue cooking, stirring occasionally, until all pieces are golden brown and lightly caramelized.
If desired, you can sprinkle additional sugar over the pieces while cooking for extra caramelization.

Transfer the fluffy shredded pancake to plates. Kaiserschmarrn is traditionally served warm and can be enjoyed with various toppings such as fruit compotes, jams, or powdered sugar.