Kaiserschmarrn (Austrian Scrambled Pancakes)

Separate the eggs. In a large bowl, whisk together the egg yolks, 1/4 cup of sugar, and milk until combined.

Whisk in the vanilla extract, followed by the all-purpose flour and salt. Mix until just combined and set the batter aside.

In a separate, clean bowl, use a hand mixer to beat the egg whites until stiff peaks form.

Gently fold a small amount of the whipped egg whites into the yolk batter to lighten it.

Pour the lightened yolk mixture back into the remaining egg whites and gently fold with a spatula until just combined. Be careful not to overmix and deflate the egg whites.

Heat a large non-stick skillet over medium-low heat. Add 1 tablespoon of butter to melt.

Pour the entire batter into the hot pan and spread it out evenly. Cook for a few minutes until the bottom is set and golden brown.

Using a spatula, cut the large pancake into quarters and gently flip each piece to cook the other side.

Use two spatulas to break the pancake pieces into smaller, bite-sized chunks. Continue to toss and cook until the batter is no longer raw.

Push the pancake pieces to the side of the pan. In the empty space, melt the remaining 1 tablespoon of butter and sprinkle in 1 tablespoon of sugar.

Toss the pancake pieces in the melted butter and sugar mixture to caramelize them until crispy.

Serve warm, dusted with powdered sugar, and with vanilla sauce and jam for dipping.