Add flour, milk and honey to egg yolks and mix well until all lumps are dissolved.
Heat a non stick pan over medium low heat.
With and electric hand mixer or stand mixer whisk the egg whites with a pinch of salt until reaching stiff peaks.
Use a rubber spatula or wooden spoon to fold in stiff egg whites in about 3 parts into other ingredients being careful not to over mix. The batter should have quite a few air bubbles but no white flakes anymore.
The pan should be hot by now. Add about a pea size amount of butter to it and spread with a spatula, then add 1/4 cup to the middle and DO NOT move the pan. Just let the batter spread by itself. Bake for about 2 minutes.
Once edges start to be cooked, turn and bake on the other side for another 1-2 minutes until slightly golden.
Serve with maple syrup sweetened whipped cream and fresh fruit such as blueberries