For the pineapple pancakes, sprinkle raisins with rum and drain the pineapple. Mix eggs, flour, milk, lemon zest and salt. Let the dough rest for 1/2 hour.
After the 1/2 hour, bake two pancakes from the dough in the light butter. Mix curd cheese with sugar, canned milk, egg yolks, raisins and pineapple cubes.
Fill the pancakes with it and fold them. Place a pineapple slice on each. Stir the jam with a little pineapple juice to a creamy sauce and drizzle over the top.
Serve the pineapple pancakes.
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