Sift the flour. Separate the eggs and whisk the whites until they form stiff peaks.
Whisk the yolks with the sugar until creamy. Add the milk, then whisk in the flour slowly until it's the consistency of double cream.
Let the batter rest for about 20 minutes, then fold in the stiff egg whites. Heat a large, thick-bottomed frying pan, gently melt the spread, then pour in the batter. Turn the heat down to medium and when the underside starts to brown, add the raisins into the still-liquid batter and turn the pancake over. (Don't worry if you can't turn it in one piece.)
Let the pancake brown for a bit, then break it up into bite-sized pieces using a spatula. Turn the heat down to low and continue cooking for about five minutes, stirring occasionally until the pieces are crispy and the pancake is cooked through. Serve with apple sauce or other fruit compote/preserve.