Kaiserschmarren – Austrian Torn Pancakes

Ingredients

• 2 large eggs , separated
• 0.67 cups all-purpose flour
• 6 tablespoons milk
• 4 teaspoons white sugar
• 0.5 teaspoons vanilla extract
• 0.25 teaspoons salt
• 0.25 teaspoons lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon powdered sugar

Instructions

1. 1

   Combine egg yolks, flour, milk, 2 teaspoons white sugar, vanilla extract, and salt in a bowl; whisk until batter is smooth.

2. 2

   Combine egg whites and lemon juice in a glass, metal, or ceramic bowl and beat until soft peaks form. Add egg whites to yolk mixture and carefully fold in using a spatula until just combined, using as light a touch as possible.

3. 3

   Melt 1 tablespoon butter in a non-stick pan over medium heat. Transfer batter into the hot pan, cover, and cook until the bottom is golden brown and bubbles appear on the surface, about 4 minutes.

4. 4

   Use a spatula to cut the pancake into 4 sections and flip over. Cover and cook for another minute. Use 2 spatulas to tear or cut the pancake into 1 to 2 inch pieces.

5. 5

   Add remaining butter in little pieces to the pan and sprinkle with remaining 2 teaspoons white sugar. Cook tossing and stirring for a few minutes until pancake pieces are lightly caramelized at the edges.

6. 6

   Serve immediately, dusted with powdered sugar.