1. Prepare Batter:

In a large bowl, mix the flour, milk, egg yolks, sugar, and salt until smooth. If using, fold in the raisins.

2. Whip Egg Whites:

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

3. Cook Pancake:

Melt the butter in a large non-stick skillet over medium heat. Pour in the batter and cook until the bottom is golden and set, about 4-5 minutes. Flip the pancake and cook for another 3-4 minutes.

4. Shred Pancake:

Use two forks to tear the pancake into bite-sized pieces. Continue cooking for a few more minutes until the pieces are golden and slightly crispy.

5. Serve:

Transfer the Kaiserschmarrn to a serving platter, dust with powdered sugar, and garnish with fresh viola flowers.

6. Add Toppings:

Serve with apricot jam or honey on the side, adding a dollop on top if desired.

‍

This preparation adds a delicate and floral touch to the traditional Kaiserschmarrn, making it visually appealing and slightly aromatic with the addition of viola flowers. Enjoy!