Emperor’s Pancake (Austrian Kaiserschmarrn)

Combine the raisins and rum in a small bowl and set aside to soak for 30 minutes.

In a large bowl (preferably metal) or the bowl of a stand mixer, whisk the egg whites — by hand or mixer — until they form stiff peaks. Set aside.

In a separate large bowl, whisk together the egg yolks, pancake mix, and milk until mostly smooth; a few small lumps are OK.

Add the egg whites to the batter, folding gently just until incorporated. 

Place a 10” to 11” sauté pan (preferably non-stick with sloped sides and a lid) over medium heat. Add 2 tablespoons (28g) of the butter, letting it melt then sizzle and brown slightly.

Pour the batter into the hot pan. Drain the raisins or cranberries and sprinkle them onto the pancake (they’ll sink).

Cover the pan with its lid or a piece of aluminum foil and cook the pancake until the bottom is golden brown, 4 to 7 minutes; use a spatula to lift the edge of the pancake to check its color.

Use the spatula to loosen and then slide the whole pancake onto a large plate. The top of the pancake won’t be set so the process may be a bit messy; that’s OK.

Add the remaining tablespoon (14g) of butter to the pan and let it melt, then sizzle. 

Flip the pancake from the plate onto its uncooked side in the pan. It’s OK (really!) if the pancake tears or breaks apart during this process.

Cook the second side of the pancake for another minute or two, until it’s just starting to color.

Remove the pan from the heat and use two forks to tear the pancake into 1” to 3” pieces, working right in the pan.

Generously dust the pancake with confectioners’ sugar before serving it immediately, either straight from the pan or on a serving plate. Offer sauce or compote on the side.

Store any leftover pancake, securely covered, for a day or so in the refrigerator. Reheat briefly in the microwave or over low heat with a bit of butter in a sauté pan.