Kaiserschmarrn: Fluffy Torn Caramelised Pancake with Plum Compote

Make the compote. Cook the plums, sugar, water, lemon juice and cinnamon stick if using in the saucepan over medium-low heat for 15-20 min, stirring from time to time, until the fruit collapses into a thick, jammy sauce. Leave to cool and remove the cinnamon.

Soak the raisins. Cover the raisins with the warm water or apple juice for 15 min so they plump, then drain.

Mix the batter. Whisk the flour and salt with the yolks, vanilla and about a third of the milk into a smooth paste, then whisk in the remaining milk. Starting with a paste avoids lumps.

Whip the whites. Whisk the egg whites until foamy, then add the 40 g sugar gradually and keep whisking to soft, glossy peaks. Fold into the batter in two goes; the whites make the pancake rise and stay fluffy.

Cook the first side. Melt half the butter in the frying pan over medium heat until foaming. Pour in all the batter and scatter the raisins over it. Cook for 5-6 min, rotating the pan now and then, until the underside is well browned and the edges have set.

Quarter and flip. Cut the pancake into quarters with a spatula and turn each piece over; it will be messy, which is fine. Slide the rest of the butter under the edges and cook for 3-4 min until browned underneath.

Tear into pieces. With the two spatulas, pull the pancake apart into rough 3-4 cm pieces and keep tossing for 1-2 min until no wet batter remains.

Caramelise. Push the pieces to one side, sprinkle the 2 tbsp sugar over the empty part of the pan and let it melt to light amber, then quickly toss the pieces through it. Dust with icing sugar and serve at once with the plum compote.