• 4 tbs flour
  • 1 tbs corn flour
  • 50 ml whole milk
  • 20 ml butter, melted
  • 2 pcs Proteinc chicken eggs, separate egg white and egg yolk
  • 3 tbs granulated sugar
  • 1 tbs vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbs honey
  • 1 tsp powdered sugar


  1. Combine flour, corn flour, milk, baking soda, baking powder, and melted butter, mix until smooth
  2. Add ground cinnamon, vanilla extract and egg yolks and mix well.
  3. Beat egg whites and sugar in a different bowl with a mixer. Stop beating when you lift the mixer and egg whites stand in stiff peaks.
  4. Mix egg whites into pancake batter, fold slowly. Do not overmix.
  5. Heat pan by brushing butter on top.
  6. Add 2 ladles of pancake batter and cook in low heat for 5 minutes and add another 2 ladles of pancake batter until golden brown. Transfer pancake to plate.
  7. Drizzle with honey and sprinkle with powdered sugar. Pancake is ready to serve.