Kaiserschmarren

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1/8 l milk
1/8 l mineral water 3 EL sour cream
5 eggs
150 g flour
60 g powder sugar
1-2 tablespoons granulated sugar
1 handful raisins soaked in rum
butter-oil mixture or oder butter oil to fry
powder sugar to sprinkle
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Stir milk, mineral water, sour cream, yolks, sugar and pinch salt unitil smooth and mix it with a hand mixer or a wire whisk. Slowly add flour and continue to stir. Fold raisins to taste. Beat the egg whites until stiff peaks and fold it in.
Heat butteroil or butter-oil mixture, spoon mixture in the pan and bake until golden brown on one side. Turn over the pancake, put pan in the preheated oven and continue to bake until golden brown at 180° C.

Tip: When the Kaiserschmarrn is done take two forks and tear apart in bite size pieces. Never cut it! To top it, sprinkle granulated sugar on the cake and let it caramelize in the oven.
The Kaiserschmarren was once created for Emperor Franz Josef and it is said that he called it a Schmarren, which is a kind of trash. Here Schmarren has a positive connotation.