Kaiserschmarrn with warm plum compote

In a bowl, stir the egg yolk with the milk, the flour and a small pinch of salt into a smooth, lump-free batter.

Whisk the egg white until stiff, sprinkle in the caster sugar at the end and keep whisking until the meringue is firm. Carefully fold the meringue into the yolk batter.

Set the teppanyaki plate to medium heat and melt half of the butter on it.

Pour the fluffy batter about a finger thick over the buttered area. If you like, scatter the raisins evenly over the still-liquid batter now.

After about 3–4 minutes (when the underside is nicely golden brown), cut the large pancake into quarters with the two teppanyaki turners and carefully turn the pieces over. Add the remaining butter to the plate.

After another 2 minutes, tear the batter into bite-sized, irregular pieces right on the plate with the two spatulas (“schmarren”).

Sprinkle an extra teaspoon of caster sugar over the Schmarrn and let the pieces caramelise on the hot plate for 1 minute, turning constantly.

Dust the Kaiserschmarrn generously with icing sugar and enjoy straight from the table with the warm plum compote.