Combine raisins and rum in a saucepan; let sit for 10-15 minutes.

Stir in 3/4 cup water, light corn syrup, brown sugar, and allspice (or nutmeg).

Bring the mixture to a boil over high heat, then reduce heat and simmer for about 5 minutes.

Transfer syrup to sterilized jars for storage, or use immediately.

In a mixing bowl, combine all-purpose flour, whole wheat flour, rye flour, cornmeal, brown sugar, baking powder, and salt.

Stir in the melted butter until it disappears into the dry ingredients.

In a separate bowl, beat the egg whites until soft peaks form.

In another bowl, whisk together the egg yolks with the milk until frothy.

Pour the egg yolk mixture into the dry ingredients and mix until well combined.

Gently fold in the beaten egg whites.

Warm a griddle or large skillet over medium heat and pour a thin film of vegetable oil.

Optionally add bacon or sausage drippings to the oil.

Pour or spoon batter onto the hot griddle (approx. 3 tablespoons per pancake).

Cook until the top surface is covered with tiny bubbles (1-2 minutes).

Flip the pancakes and cook until the second side is golden brown (1-2 minutes).

Repeat with remaining batter, adding more oil and drippings as needed.

Serve immediately with butter and syrup.