Cinnamon Buttermilk Hotcakes

Sift the flour, salt, cinnamon and sugar into a bowl. Combine the egg yolks and buttermilk in another bowl then whisk it into the flour ensuring there are no lumps.

Beat the egg whites to soft peaks and using a large metal spoon, gently fold into the batter.

Heat a little butter in a non-stick sauté pan. Add the batter in ¼ cupfuls and cook until small holes appear in the surface. Turn over and cook for 1 more minute. Keep the pancakes warm in a low oven and repeat with the remaining batter. Place a couple of hotcakes on each serving plate, drizzle over some honey or place a piece of honey comb on top and let the honey drizzle out of it. Serve with yoghurt, fruit and bacon.