Kaiserschmarrn (Emperor’s Cake)

Separate eggs. With a hand mixer, beat egg whites with a pinch of salt, about 45 seconds.

In a large bowl, add 2 tablespoons sugar, all of the flour, baking powder, egg yolks, milk, lemon zest, and lemon juice. Mix into a smooth batter. Carefully stir in beaten egg whites.

Melt 1 tablespoon butter in a nonstick pan on low to medium heat. Pour in the batter. (If it’s too much, don’t pour in everything—make a second pancake instead.) Put a lid on cook for about 4 minutes until the bottom side of the pancake is golden brown, then flip.

Tear pancake into pieces with two forks (be careful not to scratch your nonstick pan, use plastic utensils if you have them). Transfer the fluffy pancake pieces to plates.

Quickly add the rest of the butter and sugar to the pan and sprinkle in the almonds and raisins. Caramelize everything for no more than 1 minute on medium heat, then pour it over the torn pancakes.
And there you have it: your Kaiserschmarrn is ready!