For the batter: Separate the eggs. Beat the egg whites until stiff. In a bowl, whisk together the flour, baking powder, salt, eggs, milk and honey until smooth. Let stand 30 minutes. Rinse the raisins and place in a bowl with the rum and marinate while the batter rests. Fold the raisins into the batter, then fold in the egg whites.
For the pancakes, heat some butter in a skillet add enough batter to form a 10-12 cm in diameter (approximately 5 1/2-6-inches)
pancake and cook until both sides are golden brown, about 2 minutes per side. Remove and keep warm. Repeat with more butter and the remaining batter. Serve the pancakes dusted powdered sugar.