Separate the Eggs, placing the yolks in one bowl and the whites in a clean mixing bowl.
Whisk the yolks together with the Granulated Sugar and Vanilla Sugar until the mixture is pale and slightly thickened, then pour in the Milk and whisk to combine.
Sift in the All-Purpose Flour and add a pinch of Salt; stir just until you have a smooth, lump-free batter.
Whip the egg whites with a pinch of salt until soft peaks form, then gently fold them into the batter in two additions so it stays airy.
Place the Raisins in a small bowl and pour over the Dark Rum; let them soak while the pan heats so they plump and absorb flavor.
Melt a generous knob of Unsalted Butter in a large nonstick or cast-iron skillet over medium heat. Pour in half of the batter (or the whole batch if your pan is large enough), then scatter the rum-soaked raisins and any remaining rum over the top.
Cook without disturbing until the bottom is golden and the top is mostly set, about 4–6 minutes. Use a spatula to cut the pancake into quarters and then tear each piece into bite-sized chunks; flip the pieces so the cut sides brown, adding more butter if needed.
Continue cooking and tossing the pieces in the skillet until all sides are caramelized and cooked through, about 3–4 more minutes. Repeat with remaining batter if you cooked in batches.
Transfer the hot shredded pancakes to plates, dust generously with Powdered Sugar, and serve immediately with a side of Apple Sauce.
