Separate the eggs as per instructions above 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 two-thirds of the sugar, and all of the 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 with two forks (be careful not to scratch your non-stick pan, use plastic utensils if you have them).
Transfer the fluffy pancake pieces to the plates.
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.
And there you have it: Your Kaiserschmarrn is ready!