Here's a little video of a cook in a Black Forest Inn (Germany) making this dish. The commentary is in German but you can see what he is doing. He cautions that the pan must not be too hot so use a low flame. He also mentions that there is no sugar in the mixture because it would burn, so sugar is added afterwards. It can be brown, white or confectioner's sugar.

Here is the video link and here is a photo of kaiserschmarrn as we had it in an Austrian restaurant:

KAISERSCHMARRN - Souffled Pancake
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Serves 6

2 1/4 cups (10 oz) flour
salt
2 cups (16 fl oz) milk
6 egg yolks
4 TBS (60 grams) (2 oz) butter, melted
1/2 cup (3 oz) raisins or sultanas, soaked in lukewarm water for 1 hour and drained
2 TBS rum
6 egg whites, beaten until stiff
butter, for frying
icing (confectioner's) sugar

1) Prepare a batter from the flour, salt, milk and egg yolks. Add the melted butter, the raisins or sultanas and the rum and mix well together.

2) Gradually fold the beaten egg whites into the batter.

3) In a frying pan melt some butter and pour in a layer approximately 1 cm (1/2 inch) of batter.

4) Fry until brown then turn to brown the other side.

5) When both sides have been browned, using two forks, tear the pancake into approximately 2.5 cm (1 inch) square pieces. Add a little more butter and continue frying until all the pieces are brown all round.

6) As each batch is cooked place the pieces on a serving dish, and serve hot sprinkled with icing sugar.

7) Traditionally, Kaiserschmarrn is served with a fruit compote.

Source: German Traditional Cooking
Omega Books 1982

NOTE: In the video, the raisins are soaked in the warm rum. The cook uses brown sugar and cherries (or was that strawberries?) in syrup to garnish.

SharonCb