Dredge raisins in 1/4 cup flour; set aside. Combine remaining flour, baking powder, and salt; mix well. Add milk, egg yolks, and butter; mix until well blended. Stir in raisins.
Beat egg whites (at room temperature) until stiff peaks form; gently fold into raisin mixture.
Spoon batter onto a preheated, lightly oiled waffle iron, following manufacturer's directions. Cook 5 minutes or until golden brown. Remove waffle, and keep warm. Repeat procedure with remaining batter. Serve waffles warm with cane syrup.