Place a non-stick pan with a double bottom (24 cm or 9-inch) over medium-high heat. Add the butter and let it melt. As the butter melts, it will begin to foam. Leave it to foam until you can smell a lovely nutty aroma and the butter becomes lightly brown. Remove from the heat and bring to room temperature.
dry ingredients and eggs
Add all-purpose flour, salt and baking powder to a bowl. Stir to combine. Separate egg whites from the egg yolks. Beat the egg whites with an electric mixer. When the whites start to foam, gradually start adding the sugar and continue to beat until stiff peaks form. Set aside.
Add two tablespoons of dry ingredients (flour mixture) to the egg yolks in a bowl. Stir with a wooden spoon, to get a nice, glossy paste texture. Add half of the milk and the rest of the flour mixture. Stir with a whisk, make sure to get rid of any lumps. Add the rest of the milk, vanilla, rum (optional) and brown butter (room temperature). Stir to combine. Make sure to get rid of any lumps. Now gently fold in the stiff egg whites, working in batches of three. It’s super important to really gently fold in the egg whites so that there aren’t any white lumps left.
Place a non-stick pan with a double bottom (24 cm or 9-inch) over low heat. Add the butter (2 tbsp) and let it melt. Pour the kaiserschmarrn batter into the pan. Cover with a lid and cook for about 15 - 20 minutes on low heat or until nice and golden brown underneath. Using a spatula, divide the shredded pancakes into quarters and carefully turn the kaiserschmarrn. Cook for another 10 minutes (uncovered).
Tear and Serve
Using a spatula or a fork tear the pancake into bite-sized pieces. Increase the heat, sprinkle with 1 tbsp of icing sugar. Toss the pieces with a spatula and cook for another 2 - 3 minutes until the sugar caramelizes. Serve as soon as possible. Sprinkle with icing sugar and serve with warm fruit jam (our favorite is plum jam) or compote on the side. Enjoy.