Separate the eggs. Beat the yolks with the sugar, milk, flour and a pinch of salt to make a smooth batter. Cover and leave the batter to stand for 30 minutes.

Whisk the whites until stiff. Wash the raisins well in hot water and drain them. Fold the egg whites into the batter and sprinkle on the raisins.

Heat 15 g (1/2 oz) of the butter in a frying pan, tip a quarter of the batter into the pan and fry for 3 minutes, until the underside is golden brown.

Turn the pancake and fry it for a further 3 minutes. Using two forks, break the pancake into small irregular pieces, fry for a further 1 minute, stirring frequently, then turn out on to a hot plate.

Cook all the pancakes in this way until you have used all the batter, keeping the cooked pancakes hot in the oven. Sprinkle with icing sugar before serving.

Serve with: stewed apple.