Lost in Germany and Austria: Kaiserschmarrn and my expanding waistline

After all of the time I've recently spent in Austria, I've developed a slight obsession with a very, very Austrian dessert called Kaiserschmarrn. Basically it's this incredibly doughy, chopped up pancake served with plum sauce and raisins and powdered sugar. It tastes sooo good and is sooo bad for my wasitline. But somehow that doesn't keep me from stuffing myself with it every chance I get. So in an effort to cut down my expenditures on doughy pancake desserts, I've located a recipe that I will now share with you.
Enjoy!

Kaiser Pancakes (Kaiserschmarren)

Imperial Austrian Cuisine by Renate Wagner-Wittula

Ingredients:

6 eggs

200 g (7oz) cake or pastry flour

50 g (1 1/2 oz) sugar

250 ml (8 fluid oz) milk

pinch of salt

40 g (1 oz) raisins

butter

confectioners’ sugar (powdered)

plum purée

Preparation:

Separate the egg whites from the yolks. Thouroughly mix the yolks, sugar, milk and flour. Whisk the egg whites, add a pinch of salt and continue whisking until stiff. Now, carefully fold into the egg yolk mixture. Melt butter in a large pan, pour in the mixture and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork. Now let finish cooking (ideally in a buttered pan in a preheated oven(. Be especially careful not to overcook the pancakes, otherwise they will dry out. Sprinkle with confectioners’ sugar and serve with plum purée.