Kaiserschmarrn - Austrian-Style Scrambled Pancakes

Separate the Eggland's Best Classic Eggs (4) into two bowls, placing the yolks in one and the whites in another. In the mixing bowl with the egg yolks, whisk together the All-Purpose Flour (1 cup), Whole Milk (1 cup), Granulated Sugar (2 Tbsp), Vanilla Extract (1 tsp), and Salt (1/2 tsp) until smooth. Let the batter rest for 10-15 minutes for better texture.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to create an airy texture.

Heat 1 tbsp Unsalted Butter (1 Tbsp) in a large non-stick or cast-iron pan over medium heat.

Pour the batter into the pan and cook undisturbed for 4-5 minutes, until the bottom is golden brown. If using Sun-Maid Raisins (2 Tbsp) sprinkle them on top.

Flip the pancake using a spatula (or cut it into quarters for easier flipping). Cook for another 2-3 minutes.

Using two forks or a spatula, tear the pancake into bite-sized chunks.

Add the remaining Unsalted Butter (1 Tbsp) and cook for another 1-2 minutes, tossing the pieces, until they are golden brown and slightly crispy.

Dust with Powdered Confectioners Sugar (1 Tbsp) and serve warm with fruit preserves, applesauce, or plum compote.