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Dean is bringing Kaiserschmarren. Yum.

Kaiserschmarren, modified

Take five eggs and two eight-year-old children. Separate the eggs and have one child beat the whites until they have firm peaks. Add a few spoonfuls of white sugar to the yolks and have the other child beat the sugar into the yolks until they are frothy. (Put the children on opposite sides of the counter or else one child will try to put foam on the nose of the other child.)

In another bowl, put about half a cup of sugar and about two cups of flour. Child no. 2 should stir in about a spoonful of baking powder and about half a spoonful of baking soda until the dry ingredients are well mixed. At about this point, heat a large flat frying surface to about 350°, or medium high on an electric range. Grease lightly with butter.

Add buttermilk to the dry ingredients to make a thick batter. Then add the yolk mixture, a dollop of flavoring (vanilla extract, Cointreau, or apple brandy work well here), and about 1/2 stick of melted butter, or in a pinch about three tablespoons of corn or other light-flavored oil. (Don't use olive or walnut oil.) Mix briskly.

Ask child no. 1 to give the egg whites one more beating, then fold the stiffly beaten egg whites into the batter. At this point the buttermilk and the baking soda should be causing the batter to bubble lightly.

Both children can test the cooking surface by sprinkling small droplets of water onto it. When the droplets dance, the surface is hot enough. Add a little more butter to the surface and pour batter onto the surface. When bubbles show through the center and the edges are drying out, flip the batter. As it cooks on the second surface, cut it into small squares with a plastic spatula. When done, put onto a dish and sprinkle powdered sugar and your favorite raisins or other dried fruit on top. Add syrup to taste.