Add flour, eggs, milk, pumpkin puree, sugar, cinnamon and vanilla extract into a bowl and using a hand blender, blend until smooth.
Once the batter is smooth, add the raisins to the batter and use a spoon to mix it into the batter. Don’t use the blender anymore at this stage. You want the raisins to remain whole.
At this point, ideally I would let the batter rest for about 30 minutes. I find that the pancakes bake more evenly after the batter has rested for a bit. However, if you’re in a hurry, or just impatient ;-). You can skip this step.
Heat up a non stick frying pan. Add a little knob of butter to the pan and swirl it around, make sure the entire pan is covered with a little bit of butter. When the butter is hot and stops bubbling, use a ladle to pour some of the batter into a pan. While pouring, swirl around the pan quickly to make sure the entire pan is covered with some of the batter. Try and get the batter as thin as possible.
When the batter is starting to dry out in the pan it’s time to flip over the pancake. Run a spatula underneath the pancake to make sure it’s not sticking to the pan anywhere and lift it up and flip it over. Make sure both sides of the pancake are nicely browned. It will take about 30 seconds to a minute each side, depending how hot the pan is. Make sure the pan isn’t too hot, or the pancake will burn. Transfer the baked pancake to a plate.
Finish baking till you’ve run out of batter. You can eat the pancakes as is or with cinnamon sugar or a syrup or jam of your choosing. The pancakes can be eaten warm as well as cold.
You can soak the raisins in water if you don’t want to use rum.
You can also add all the ingredients into a blender or use a whisk to whisk up the batter. I prefer using the hand blender so I can see and feel that the batter is smooth and has no lumps.
If the batter is too thick you can add a bit of milk or water. If the batter is to thin you can add some more flour.