Kaiserschmarrn

Preheat the oven to 80°C. Separate the eggs. Beat the egg whites with the salt and lemon juice until stiff. Whisk the egg yolks with half of the sugar, the lemon zest and milk. Put the flour into a bowl and gradually stir in the egg and milk mixture. Fold in the beaten egg white. Melt half of the clarified butter in a large frying pan, add half of the mixture and cook over a low heat for about 5 minutes, or until set. Turn over using a plate to help you, then tear the pancake into pieces. Add half of the raisins and a little rum. Transfer to a platter and keep warm in the oven. Do the same with the other half of the mixture. Then put on plates and serve dusted with icing sugar.