In a bowl, combine the flour, sugar, and salt. Make a well in the flour. Add the egg yolks and oil and stir.
Gradually add the milk and beer, beating with an electric mixer until the batter is smooth. Stir in the rum. Set aside.
In another bowl, beat the egg whites with an electric mixer until semi-firm peaks form. Fold the egg whites into the batter and refrigerate for about 2 hours.
In a 23-cm (9-inch) skillet, lightly brushed with butter, cook the pancakes, one at a time, with about 125 ml (1/2 cup) of batter for each, browning on each side. Place the pancakes on a warm plate as you go.
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