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1
To make the syrup: (sterilize 2 half-pint canning jars unless you intend to use all the syrup immediately); combine the raisins and rum in a medium saucepan; let sit for 10-15 minutes; stir in 3/4 cup water and the remaining ingredients; bring to a boil over high heat.
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2
Decrease the heat to a simmer; cook for about 5 minutes, until melded into a thin sauce; use syrup immediately or pour into jars, cover, cool, and refrigerate; the syrup keeps for weeks.
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3
To make the griddle cakes: in a mixing bowl, stir the flours, cornmeal, brown sugar, baking powder, and salt together (it is recommended to use a bowl with a pouring spout).
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4
Scrape in the melted butter; stir until the butter disappears into the dry ingredients.
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5
In another bowl, beat the egg whites until soft peaks form; set aside.
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6
In another bowl, whisk together the egg yolks with the milk until frothy.
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7
Pour egg yolk mixture into the dry ingredients; mix until well combined; fold in the egg whites.
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8
Warm a griddle or large skillet over medium heat.
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9
Pour a thin film of oil onto the griddle (if desired, add 1/4 to 1/2 teaspoon drippings to the oil for a heartier flavor).
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10
Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss ( a generous 3 tablespoons of batter will make a 4-inch pancake); make as many cakes as you can fit without crowding.
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11
Cook the pancakes until their top surface is covered with tiny bubbles but before all the bubbles pop (1-2 minutes).
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12
Flip the pancakes and cook until the second side is golden brown (1-2 minutes).
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13
Repeat with the remaining batter, adding to the griddle as needed a bit more oil and bacon drippings if desired.
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14
Serve immediately with butter and syrup.
