Kaiserschmarrn - pancake in the Austrian/German way

My diet seems to be changing since I moved to Switzerland, which means slightly more meat (still on the low side though), pastries (strictly on the weekends -- hence the name of the blog) and a huge variety of food that not only the country offers but the surrounding ones too. Being in Switzerland means that you have easy access to an authentic French baguette on the other side of the border as well as an Italian pasta or a German schnitzel (a certain kind of meat coated with flour, egg and breadcrumbs). That's simply Paradise.

The other day I was craving for something, well, not so proper dinner. Something like a dessert but still can be eaten as a dinner. And then, the German/Austrian influence kicked in so I made torn pancakes aka Kaiserschmarrn. 

Pour the milk in a pot, add the sugar and just before it boils add the semolina. Stir constantly until the mixture starts boiling again. Set it aside when it's done. 

Separate the egg yolks and egg whites and put them in medium bowls. Beat the egg whites with the salt until firm and set aside. Beat the egg yolks until it starts turning into light yellow.

Mix the beaten egg yolks in the semolina mixture and add the raisins/sultanas if you wish. Whisk the 1/3 firm egg whites into the mixture to lighten it up then fold in the rest. 

Heat a slightly greased frying pan and add the mixture. Stir occasionally until it turns light brownish. 

Pre-heat oven to 200C. Scoop the slightly baked mixture into a pan. Stir it occasionally with a wooden spoon until it is baked. 

Serve it with jam or fruit compote. 

Adaptad from here:

300 g semolina

4,5 dl milk

3 eggs

2 tablespoon cane sugar

pinch of salt

20 g butter for greasing

optional: raisins or sultanas

jam or fruit compote