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1
Put oven rack in upper third of oven and preheat oven to 400F.
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2
Butter bottom and side of an ovenproof 12-inch heavy nonstick skillet with 1 tablespoon melted butter.
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3
Soak raisins in hot water to cover in a bowl.
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4
Whisk together yolks, milk, vanilla, flour, and salt in a large bowl until combined well.
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5
Beat whites in another bowl with an electric mixer at high speed until they just hold soft peaks.
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6
Add granulated sugar, a little at a time, beating, and beat until whites just hold stiff peaks.
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7
Fold whites into yolk mixture gently but thoroughly.
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8
Drain raisins and fold half of drained raisins into batter.
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9
Pour batter into skillet and sprinkle with remaining raisins, then bake until firm and golden, 20 to 25 minutes.
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10
Slide pancake from skillet onto a cutting board and cut with a serrated knife into 1 1/2-inch pieces.
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11
Cool handle of skillet under cold running water, then heat half of remaining butter in skillet over moderately high heat until hot but not smoking.
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12
Saute half of pancake pieces, turning gently, until lightly browned and crisp, then transfer to a platter and dust with confectioners sugar.
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13
Saute remaining pancake pieces in remaining butter in same manner and dust with confectioners sugar.
