Kaiserschmarren or Emperor’s Mess

OK, promises, promises.
A little more about the Kaiserschmarren.
The name Kaiserschmarren is a compound of the words Kaiser (emperor) and Schmarren (a scrambled or shredded dish). Schmarren is also a colloquialism used in Austrian and Bavarian to mean trifle, mishmash, mess, rubbish, or nonsense. The word “Schmarren” is related to scharren (to scrape) and schmieren (to smear [see schmear]).
Kaiserschmarrn is a popular meal or dessert in Austria, Bavaria, and many parts of the former Austro-Hungarian empire.
Kaiserschmarren is a light, caramelized pancake made from a sweet batter using flour, eggs, sugar, salt, and milk, fried in butter. And that’s all you need. Except for one handful of soaked raisins. The quantities and ratio are completely up to you. The egg whites are separated from the yolk and beaten until stiff. Mix everything well. The dough should still be slightly liquid.
Then pour the dough into a buttered pan about 1 cm thick. When it’s slightly browned, turn it over and tear it apart with a fork. According to some rule, two forks should be used for this.
Then slowly bake until the surface is golden brown and the inside is golden yellow. Meanwhile, stir several times.
Sprinkle with powdered sugar before serving, then served hot with apple sauce. Or jam.
Hint, you can soak raisins in rum. But you know, then this is not a dessert for children.
And last but not least, let your imagination run free.