If using raisins soaked in rum, combine the two now and allow to soak for a few minutes while preparing the batter.
30 grams raisins, 30 milliliters rum
If making a berry compote, combine berries, sugar and vanilla in a sauce pan and gradually heat on low until breaking apart and simmering. You may need to add some water if the liquids get too low.
250 grams mixed berries, 40 grams sugar, 1/2 teaspoon pure vanilla extract
Using an electric mixer, whisk the egg whites and pinch of salt until stiff, set aside.
4 egg whites, 1 pinch salt
Using the same electric mixer (no need to wash the whisks), beat together flour, sugar, salt, egg yolks and milk until combined.
4 egg yolks, 300 milliliters milk, 1 teaspoon pure vanilla extract, 300 grams all-purpose flour, 30 grams sugar
Now fold the egg whites in with the remaining batter.
Heat a large cast iron pan on medium low heat until hot. Add the butter until barely melted, then immediately add in the batter and cook for about 1 minute.
40 grams butter
"Cut" into quarters with your slotted turner or flat edge spatula and carefully turn over the quarters. The top will be very runny and things will get very messy. Breathe and know this is okay! Continue to cook on the other side for 1 to 2 minutes.
If using rum-soaked raisins, drain any excess rum now.
Start cutting into more and more smaller, irregularly shaped pieces using your slotted turner and cook for 5 more minutes (add raisins after 4 minutes, if using). Serve on a plate with compote, applesauce or plum butter and dust with powdered sugar. Guten Appetit!