Kaiserschmarrn is a light, caramelized Austrian pancake made from a sweet batter with flour, eggs, sugar, and milk. Usually this pancake is accompanied by apple compote.

1. Separate the egg whites from yolks. Thoroughly mix the yolks, sugar, and milk. Add in the flour and again mix well.
   
   
2. Add a pinch of salt to the egg whites and beat until stiff. Add stiff egg whites into the dough and fold carefully.
   
   
3. Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and fry the top side until golden brown. Tear the pancake into pieces. Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with apple compote if desired.　

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent(in 40 days is the Easter) on Ash Wednesday. The traditional thin and flat English pancake is made of batter and then pan-fried in a pan. It is slightly thicker than a French crêpe, and thinner than American flapjack, which is leavened with baking powder and served with syrup.
Okara, or soya pulp is the leftover soya bean pulp from making soya milk and tofu.

1. Sift together AP flour, starch, baking powder, vanilla sugar and salt in a bowl. In another bowl, blend eggs, okara, soya drink and unsweetened condensed milk until well combined.
2. Sift the flour mixture into the wet ingredients and whisk them till just incorporated. Add in honey, corn oil and mix until they are thoroughly combined.
3. Grease a non-stick frying pan lightly with salad oil, heat it until hot. Pour 2-3 spoonfuls of the pancake batter onto the hot surface. When bubbles rise on face of pancake, flip it and cook until golden brown. Drizzle honey over and enjoy them while still hot. Stack the pancakes on a plate set over a pot of simmering water, to keep them warm while you are still making the rest.