Kaiserschmarren

A traditional Austrian dessert, like a thick pancake, broken into pieces and served with jam or cream. Make ahead and warm before eating; one piece leads to another!
INGREDIENTS
8 eggs
200 g Italian 00 flour
100 g sugar
350 ml milk
150 g sultanas
60 g rum, optional
1 pinch salt
1 pinch vanilla
100 g butter
I used a 30 cm pan and made 2 pancakes.I separate the yolks and whites.I whisk the yolks with sugar until pale and fluffy, adding a pinch of vanilla.Still whisking, I add the flour.I add the milk.I add a pinch of salt to the whites and whisk to stiff peaks.I gently fold the whites into the yolks without deflating the mixture.I add sultanas previously soaked in water and rum, then dried and coated in flour.I melt half the butter in a large frying pan, add half the mixture and cook for a few minutes until starting to set, moving the pan back and forth.I cut into 4 sections with a spatula.I carefully turn each quarter and brown the other side.Once cooked, I cut into fairly large, irregular pieces.Add another knob of butter at the end if liked.I serve warm, dusted with icing sugar, with 2 or 3 good jams. Blueberry or mixed berry jam is lovely.