Kaiserschmarrn - Emperor's Mess

In a small bowl soak the raisins in the rum or orange juice (see note 1) and set aside while you prepare the batter and heat the oven to 220°C / 425°F.
In a large mixing bowl, beat together the egg yolks, milk, butter, sugar, flour, salt, lemon zest and vanilla essence.
In a separate bowl, beat the egg whites until stiff peaks form, then carefully fold the egg whites into the batter, trying to keep as much air as possible in the mixture.
Melt the frying butter in a large pan. Pour in the batter, drain the raisins and sprinkle over the mixture and cook over a medium low heat for 5 minutes until the mixture is golden brown underneath.
When the batter is golden brown underneath, remove from the heat, sprinkle over the almonds and transfer to the hot oven. Cook for 10-15 minutes, watching carefully until the batter is golden brown on top.
Remove from the oven, and using two forks, tear the batter into bite sized pieces. Sprinkle generously with icing sugar, and return the pan to the stove over a medium heat until the sugar caramelises, turning the pieces over so the sugar falls to the bottom, and so that they don’t burn.
Divide between four plates, dust with icing sugar and serve with stewed apple or plum. Can be eaten warm or room temperature.

If I know I am going to be making this recipe in advance I always soak the raisins overnight - otherwise you can gently heat them with the rum or orange juice (non-alcoholic version) in a small saucepan for around 2 minutes, cover and set aside for 5 minutes to swell up.
Kaiserschmarrn is usually served with stewed plums or stewed apple which compliments the pancake beautifully, but fresh fruit, like berries or stone fruit while not traditional is lovely too in the summer months.
Beating the egg whites just to soft peaks will make the pancake lovely and light without being dry.