Austrian Kaiserschmarren Emperor's Pancake

Tender fluffy pancakes served with powdered sugar.

Sift the flour , sugar and salt together into a bowl.

Add the milk gradually , beating constantly.

Add the egg yolks 1 at a time and beat until well blended.

Beat the egg whites until stiff and stir 1 / 3 into the batter.

Carefully fold in the remainder egg whites.

Over moderately high heat , melt 1 tablespoon butter in an 8 to 9 inch skillet with sloping sides.

When the butter is sizzling , pour in 1 / 2 the batter and cook 3 to 4 minutes.

Loosen the edges of the pancake with a spatula and slide it onto a plate.

Invert the pancake back into the skillet and cook about 1 minute until the underside is brown.

Invert onto a heating serving plate and keep warm.

Prepare the second pancake in the same manner.

Sprinkle with powdered sugar.

Tear the pancakes into rough pieces with 2 forks and serve immediately.

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all-purpose flour, sugar, salt, milk, eggs, butter, powdered sugar