Recipe for Kaiserschmarrn (Austrian pancakes)

Soak the raisins in rum in a small bowl. Meanwhile, microwave the pitted plums for 5 minutes, then blend and set aside. In a mixing bowl, whisk the egg yolks with the sugar, vanilla sugar, and salt until you achieve a light yellow, fluffy cream.

Add the milk and gradually incorporate the flour, then the raisins. Whip the egg whites until stiff and gently fold them into the batter.

In a large hot skillet, melt the butter, then pour in the batter and cook on low heat until the underside is lightly browned, then flip until the pancake is cooked on all sides.

Cut into small pieces with a fork (or with a wooden spatula to avoid damaging the surface of the pan).

To finish, serve hot, sprinkled with powdered sugar and accompanied by plum compote.