Pancake Batter Scramble

Instructions

• 1
  Prepare a tall container and a large bowl.
• 2
  Separate the eggs into whites and yolks. Place the egg whites in the prepared tall container, add a pinch of salt, and beat them with a hand mixer on high speed until stiff peaks form (this will take 2⁠–⁠3 minutes).
• 3
  Place the yolks in the prepared large bowl, add the vanilla and white granulated sugar, and beat the contents of the bowl with a hand mixer on high speed for 1⁠–⁠2 minutes until you achieve a foam.
• 4
  Mix the milk into the yolk foam, then add the flour and carefully fold in the egg whites. Finally, add the raisins to the bowl and mix. This will create a smooth, fluffy batter.
• 5
  Take a large pan and melt the butter over medium heat. Then pour the prepared batter into the pan and slowly fry it for 3⁠–⁠5 minutes on low to medium heat until it slightly sets on the surface and turns golden when lifted with a fork. Then tear the batter into smaller pieces with a spatula and gradually turn them so they cook on the other side as well. After turning, fry them for another 2⁠–⁠3 minutes.
• 6
  Divide the cooked scramble into 4 portions, sprinkle each with powdered sugar, and serve immediately.