• Combine the raisins and rum in a bowl or mug and place in the fridge to soak up for a few hours, preferably overnight.
• Mix the egg yolks, sugar, milk and flour in a bowl.
• WHip the egg whites with salt until fluffy and stiff. Fold them into the batter using a spatula.
• In the end, add the raisins if you're using any.
• Heat 2 tablespoons of butter in a large pan over medium flame. Pour the batter in the hot pan and lower the heat. Cover with a lid and cook for 5-7 minutes until golden then carefully flip it over.
• Cut the pancake into smaller pieces then sprinkle with powdered sugar and add the remaining butter. Continue cooking for 5 minutes, stirring occasionally to ensure an even cooking.

Plum compote:

• Combine all the ingredients in a saucepan.
• Place over medium flame and cook for 10-15 minutes until softened and thickened.
• Serve the pancakes topped with a sprinkle of powdered sugar and plenty of plum compote.