Soak the raisins in a little rum several hours before cooking

 

Put all ingredients in a bowl and whisk into a light batter.  Heat a large (preferably non-stick) pan, add the butter and let it foam up lightly.  Pour in half the batter.  As soon as the bottom of the pancake starts to turn brown, divide it into 4 parts and turn each over individually.  Continue cooking while separating the pancake into pieces with two wooden spoons.  Add some sugar to caramelize and finish browning the pieces.  Keep turning and shaking to prevent burning.  Put on a warmed plate and repeat procedure with the other half of the batter.  Dust with powdered sugar and Cinnamon.  Serve with fruit compote.

 

Tip:
Instead of the cream of wheat and flour mixture - one can also use 250 g flour alone.  Or for a pure cream of wheat pancake, use cream of wheat only.