Kaiserschmarrn

Method

Whisk the egg yolks with caster sugar until pale and creamy, then fold in the flour and milk to form a smooth batter. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form, then gently fold into the batter in two additions. Heat the butter in a large non-stick frying pan over medium-high heat until foaming. Pour in the batter and cook for 4-5 minutes until the underside is golden brown. Tear the pancake into bite-sized pieces using two wooden spoons whilst still in the pan, then continue tossing and cooking for another 2-3 minutes until golden throughout. Transfer to a warm serving plate, dust generously with icing sugar, and serve immediately with warm plum jam on the side.