Instructions

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
2. In a separate bowl, whisk the egg yolks and then add the milk, mixing until smooth.
3. Gradually pour the milk mixture into the flour mixture, whisking continuously until a smooth batter forms.
4. In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter to incorporate air.
5. Heat 2 tablespoons of butter in a large non-stick skillet over medium heat.
6. Pour half of the batter into the skillet, spreading it evenly, and cook until the bottom is golden brown, about 3-4 minutes.
7. Carefully flip the pancake and cook the other side until golden brown, another 3-4 minutes.
8. Remove the pancake from the skillet and tear it into small pieces using two forks.
9. Repeat the process with the remaining batter, adding more butter to the skillet as needed.
10. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
11. Return the torn pancake pieces to the skillet and cook for an additional 2-3 minutes, stirring occasionally until they are lightly browned and crispy.
12. Serve the Kaiserschmarrn dusted generously with powdered sugar and accompanied by warm fruit compote.