Whip the whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
Make the base batter: In another bowl, mix the milk and flour until smooth—no lumps allowed. Then add the egg yolks, sugar, and vanilla sugar. Stir until it becomes a silky, rich batter.
Fold in the fluff: Gently fold the whipped egg whites into the batter using a spatula. Do this in batches to keep things airy and light.
Heat it up: In a large non-stick or cast iron pan, melt 1 tablespoon of butter and 1 tablespoon of oil over medium heat.
Cook the pancake: Pour the batter into the pan. If you’re going with the rum-soaked raisin route, sprinkle them on top now. Cover and let it cook for about 4–5 minutes until the bottom is golden and the top is almost set.
Time to tear: Flip the pancake (cutting it into quarters helps), and cook for another 3-4 minutes until the bottom is golden. Then tear it into large, rustic pieces using two spatulas or forks.
Caramelize the chaos: Add the remaining butter and continue frying, tossing the pieces gently until golden-brown and crisped around the edges.
Serve with joy: Plate it up, give it a generous snowfall of powdered sugar, and serve with applesauce or a hearty dollop of jam.
