• Separate the eggs and beat the egg whites with a pinch of salt and a hand mixer. About 45 seconds should do it.
  
• In a large bowl add sugar, flour, baking powder, egg yolks, milk, lemon zest, lemon juice and mix it into a smooth batter.
  
• Now carefully stir in the beaten egg whites.
• Next melt half of the butter in a non-stick pan on low to medium heat.
• Pour in the batter. (If it’s too much, don’t pour in everything. Rather make a second pancake!).
• Put a lid on cook for about 4 minutes until the bottom side of the pancake is golden brown, then flip.
  
• Now tear the pancake into pieces.
  

Nut and Raisin Topping

• Now quickly add the rest of the butter and sugar to the pan and sprinkle in the almonds and raisins. Caramelize everything for about maximum 1 minute on medium heat, then pour it over the torn pancakes.
• Transfer the fluffy pancake pieces to the plates. Sprinkle over the nut-raisin mix. Add a dollop of yogurt
• And there you have it: Your Kaiserschmarrn is ready!