Pancakes with Apple Compote

For the compote: Peel the apples, cut into quarters, remove the core, and dice. Cook in a saucepan with the lemon juice, sugar, and about 100 ml (approximately 1/3 cup) of water until the apples are soft and falling apart. Remove from heat and let cool.

For the pancakes: Rinse the raisins in hot water and then soak in rum. Lightly toast the slivered almonds until golden brown. Separate the eggs. Beat the yolks with the flour, sugar, salt, and milk. Let soak for about 15 minutes.

Beat the egg whites until stiff and fold into the batter. Fold in the raisins and spoon into a lightly buttered, hot skillet for 2-3 minutes.

Cut until golden brown, turning and bake again for 2-3 minutes. Tear each pancake into pieces and sprinkle with powdered sugar. Place in the buttered pan and caramelize for a few minutes. Sprinkle with almonds and transfer to plates.