In a large mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is pale and slightly thickened.

Gradually add the flour and milk, alternating between the two, and whisk until you have a smooth batter. Stir in the salt.

In a separate, clean bowl, beat the egg whites until they form stiff peaks. This step is important for giving the Kaiserschmarrn its light and fluffy texture.

Gently fold the beaten egg whites into the batter, being careful not to deflate them. The batter should be light and airy.

Heat 1 tablespoon of butter in a large, non-stick skillet over medium heat. Once the butter is melted and bubbly, pour in half of the batter, spreading it evenly in the pan.

Cook the batter for about 4-5 minutes, or until the bottom is golden brown and the top is starting to set. You can lift the edge slightly with a spatula to check the color.

Using two spatulas or forks, tear the pancake into bite-sized pieces. Add another tablespoon of butter to the pan, and continue to cook the pieces, tossing them gently, until they are golden brown on all sides. Repeat with the remaining batter.

Transfer the cooked Kaiserschmarrn pieces to a serving plate and dust generously with powdered sugar.

Serve immediately with your choice of toppings, such as plum compote, applesauce, fresh berries, whipped cream, or chocolate sauce. Enjoy while warm.