Red Currant Bakery

Add the raisins into a microwave safe bowl and top with enough rum to cover them. Microwave for 15-20 seconds and set aside to let the raisins plump and cool.
Preheat the oven to 400 F and place a rack in the center of the oven.
Making the Batter
In a medium microwave safe bowl, melt the butter. Then pour in the warm milk, vanilla, and salt and whisk to combine. Add in all three egg yolks and whisk again. Finally whisk in the flour.
Add the egg whites and sugar to the bowl of a stand mixer. Use the whisk attachment to whip the egg whites first on medium speed until frothy. Then increase the speed to high speed until stiff peaks form.
In two additions, fold the stiff egg whites into the batter being careful not to deflate the egg white.
Drain the raisins and fold them in.
Cooking the Kaiserschmarren
Add the remaining butter into a cast iron pan and heat over medium heat until melted and beginning to bubble.
Immediately pour the batter in and carefully spread it out with a rubber spatula.
Leave over medium heat for 2 minutes, then turn off the heat and place the pan in the preheated oven. Bake for 8 minutes until just set on top.
Take the pan out of the oven, divide into quarters and flip them over. Place the pan back in the oven for 2 more minutes.
Once baked, take the pan out of the oven. Tear the pancake into bite sized pieces with two forks. Sprinkle the top with powdered sugar and place the pan back over medium heat. Use a spatula to flip the sugar coated pieces around in the pan until it becomes golden brown and caramelized.
Remove from heat and sprinkle with more powdered sugar.
Serve immediately with a side of applesauce.