Its like a very puffy pancake, bake first, then rip it up, and then my authentic Austrian recipe doesn't bake it again. I love kaiserschmarrn.

Flipping the whole pancake is the hard part, cut it in half if it's not doable.

Here is the recipe I got from my Austrian brother from another mother:

200 Grams of Flour 3 Eggs 250ml of Milk *Raisins

Jam Powdered Sugar

*Only if you like Raisins

Separate the egg yolk and white. Mix the egg yolk, milk, flour and a pinch of salt together until you get a fluid yoghurt-like batter. Whip up the egg white and fold it through the mix. Put a covered pan on medium heat and butter it. .Pour the mix in, bake one side approximately 5 min's until the bottom is brown and the top is solidifying a bit. Turn it (Cut in middle if flipping as a whole is not possible, or turn a plate upside down on the top of the pan and use it as a middleman) and lower heat to medium-low. When the outside is a nice golden brown, murder it with a spatula. Powder it with sugar and serve with jam of your choice. You could also use apple sauce ...if you are the type of person that’s into that.

The batter could be 1.5-2.5 cm when pouring it in the pan, and will rise even further while baking. Kaiserschmarrn is traditionally served as non homogeneous pieces Don’t mix after adding the egg white, as this will destroy it’s fluffy quality and make your Kaiserschmarrn not puffy and sad.