For the Kaiserschmarren, mix eggs with milk and sugar and gently fold in the whole eggs (it should be a marbled batter).
Melt butter in a non-stick pan and pour in the batter and bake over medium heat.
When it is nice and golden on the bottom, flip, bake again until golden brown and tear with 2 forks.
Sprinkle with powdered sugar and finish baking. Serve the Kaiserschmarren with compote.
Preparation Tip:
Alternatively to spelt flour, this Kaiserschmarren tastes of course also with normal wheat flour. If you like raisins, add a few more. Also cinnamon sugar, instead of plain sugar makes the Kaiserschmarren a delicious dish.
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