Kaiserschmarren

Egg yolks, sugar, salt, milk and flour mix, add the raisins and gently combine with the previously slaughtered foam with whites. The dough should be fairly loose, thickens during frying.
The teflon pan dissolve butter, pour out half of the dough and fry in very high heat. Reverse omelet on the other side and fry to light gold color. Split the omelette on the particles still in the pan.

Kaiserschmarren liberally sprinkle with powdered sugar and serve with a kind of dense plum compote, which we boil plums and finally adding a touch of vanilla sugar to taste.