Instructions: Beat the egg whites until stiff but not dry. Set aside. Whisk together egg yolks, milk, salt, honey, and cinnamon. Stir in flour gently. Fold in the egg whites. Let rest in the refrigerator for 15 minutes to 2 hours. Heat a heavy 8 to 9 inch skillet to medium heat.

Add a tablespoon of butter, coat the bottom of the pan. Add 1/4 of the batter and cook until golden & top begins to set (2 or 3 minutes).

Flip and cook the other side until golden (1 minute). Repeat to make 4 pancakes, adding butter as necessity & inclination dictates.

Serving suggestions & variations:
Drizzle with honey & sprinkle with cinnamon. Roll if desired.

Drizzle with honey & squeeze fresh lemon over the top. Roll if desired. Top with hot fruit compote, applesauce, or macerated berries. Immediately after pouring the batter into the pan arrange thin slices of fresh fruit over the top. Our favorites are peach & plum, although apple, pear, & banana also work well. A thicker batter

(add up to 1/2 cup more flour) works well here and flip the fruit side into a slightly hotter pan to caramelize the fruit a bit. Drizzle with honey & sprinkle with cinnamon. Jean prefers maple syrup which I think is horrible on these pancakes!

Combine 1 cup quark (ricotta cheese will substitute) with 2 tablespoons honey, 1/2 teaspoon cinnamon & 1/2 teaspoon lemon zest.

Fill pancakes with the cheese mixture, roll, and place in a buttered pan., seam down. Broil to heat filling and crisp edges of pancakes.

Serve drizzled with honey. Top with ham. Roll and place in a buttered baking dish. Top with 1/3 cup whipped cream mixed with 1/3 cup grated Gruyere cheese. Add salt, pepper, cayenne pepper to taste.

Broil until sauce is golden & bubbly. Other sources for this recipe use sweet white or rose wine instead of milk in this. Ive never tried this.

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