This recipe was given to me by a long time friend, Maria, who was from Germany married a soilder and then came to America after the War . She always served these pancakes with fresh blueberry sauce on the side...
1Cover the raisins with the rum in a measuring cup. you can also use grape juice and crasins.;let soak 30 minutes while you prepare the pancake batter.
2Separate the eggs; beat the egg whites until stiff. Set aside.
3In another bowl add the sifted flour,salt,baking powder,sugar, melted butter, milk and egg yolks and mix all ingredients gently with hand mixer.
Drain raisins and fold them into the batter; add the stiff egg whites and fold into batter carefully. Let batter set for 5 minutes.
4Pour the batter in a pre-heated cast iron skillet with a little butter and fry slowly on one side, then turn over and start tearing apart with 2 forks , in irregular shapes, and re-fry the pancake pieces ;cover skillet with a lid for another minute or two. Place the torn pieces on a plate and dust with powdered sugar.
Serve with your favorite warmed jam or jelly on the side. Enjoy!