| How To Cook: |
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1. Soak the raisins in the rum for 30 minutes; drain and squeeze dry.
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2. Beat the egg yolks, sugar and salt together with a whisk or rotary or electric beater until the mixture is pale yellow and thick. Stir in the milk and vanilla extract, then gradually beat in the sifted flour ½ cup at a time. Continue to beat until the mixture is smooth. Stir in the raisins.
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3. In another bowl, preferably of unlined copper, beat the egg whites until they are stiff enough to form unwavering peaks when the beater is lifted from the bowl.
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4. Using a rubber spatula, fold the whites into the batter with an over-under cutting motion rather than a stirring motion. Continue to fold until there is no trace of the whites. Do not overfold.
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5. In a heavy 8-inch skillet, heat 1 tablespoon of the butter over low heat. Pour in about half the batter-at least enough to cover the bottom of the skillet to a ¼-inch depth.
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6. Cook over low heat for about 4 minutes, or until the pancake has puffed up and browned slightly. (Test by lifting an edge with a spatula.)
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7. Turn the pancake out onto a plate, add another tablespoon of butter, reheat, then slide the pancake back into the skillet, uncooked side down. Cook for the same length of time. With 2 forks, pull the pancake into 6 or 8 pieces. Remove to a warm plate.
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8. Heat another tablespoon of butter in the skillet, cook another pancake in the same way as the first, and pull it into similar pieces. Return the first batch to the skillet and cook both batches over medium heat for about 2 minutes, turning them 2 or 3 times with a spatula.
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9. Remove the "Kaiserschmarrn" to a plate, sprinkle it with confectioners' sugar and serve with fruit syrup or fruit compote.
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