Caramelized Pancakes with Raisins
In a small bowl, soak the raisins in rum. Melt 2 tablespoons butter in a small saucepan. Separate the eggs. Put the flour in a large bowl and whisk in the milk until smooth. Add the yolks, melted butter, 1 tablespoon sugar, salt and raisins and stir until smooth.
In a bowl, beat the egg whites with the remaining sugar until stiff and fold into the batter.
Melt 1 tablespoon butter in a nonstick skillet. Pour the batter into it and cook over medium heat, without stirring until lightly browned on the bottom, 3-4 minutes. Carefully flip the pancake over and cook until lightly browned, 2-3 minutes.
Slide the pancake onto the work surface and tear into pieces with 2 forks. Wipe the pan with a paper towel, and add the remaining butter. Add some powdered sugar to the pan and let caramelize slightly. Put the torn pancake into the pan and mix until the pieces are nicely browned.
Dust with powdered sugar and serve as desired with fresh fruit, ice cream or compote.