Trhanec: a fluffy shredded pancake you tear in the pan with two forks

Tip: tap a step to mark it as done.

1. Mix the batter

   5 min

   Mix the egg yolks with the milk, vanilla sugar, and salt. Add the flour and whisk into a thick, smooth batter. Stir in the raisins.

2. Beat the egg whites

   5 min

   Beat the egg whites with the granulated sugar until stiff peaks form. Gently fold them into the batter with a wooden spoon, taking care not to deflate them.

3. Cook the pancake

   10 min

   Melt half the butter in a wide skillet, pour in the batter, and cover. Cook over low heat for 5 to 6 minutes, until the bottom is golden. Divide the pancake into quarters, flip them over, and cook briefly on the other side.

4. Tear into pieces

   5 min

   Using two forks, tear the pancake into roughly bite-sized pieces right in the skillet. Add the remaining butter and 1 tbsp of the powdered sugar. Cook, stirring, for 2 to 3 minutes, until the edges are crisp.

5. Serve

   Dust the hot shredded pancake with the remaining powdered sugar and serve with the plum butter.

Tip: You can soak the raisins in rum or warm water beforehand to keep them juicier, and apple compote also works well instead of plum butter. Eat the pancake right away, as it loses its fluffiness as it sits.

This recipe was translated from the Slovak original: Nadýchaný trhanec: hustá palacinka, ktorú ešte na panvici roztrháte dvoma vidličkami