Put the raising into a small bowl add two tablespoons of rum. Allow the raisins to soak raisins for at least 15 minutes.
Making The Batter
Combine egg yolks, sugar, and salt in a large mixing bowl. Use a hand mixer and beat on medium-high speed until creamy. About 2-3 minutes.
Slowly pour the milk into the batter. Continue to beat on medium-low speed.
Add the flour to batter and mix on low speed until well combined.
Use a separate mixing bowl and whisk the egg whites first on medium speed. Increase the speed and whisk until they egg whites form stiff peaks.
Carefully fold the whipped egg whites into the batter. Be sure not to over beat.
Fold in the rum soaked raisins.
Making The Pancakes
Use a 10-inch skillet and melt the butter over medium heat.
Reduce the heat to medium-low and add ¼ of the batter into the batter. Cook the batter until the bottom half begins to caramelized. Carefully flip the pancake. Repeat on the other side.
Once the batter has cooked through use the spatula to tear the batter into bite sized pieces.
Transfer the shredded pancake onto a serving plate. Dust with a light layer of powdered sugar and serve with a side of apple sauce for dipping.