Preheat the oven to 350°F (180°C)

Separate egg yolk and egg white into two mixing bowls.Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl.

Sift the flour, a pinch of salt, and baking powder together.

Grease a 15 cm cast iron skillet with a thin layer of butter and set it aside. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film.

Add honey, milk, oil and vanilla to the egg yolks and beat until pale and frothy.

Sift the flour mixture (using a sifter or sieve) into the egg yolk mixture. Whisk until well combined but do not over-mix. Set it aside.

Beat the egg whites with cream of tartar (or lemon juice) with an electric mixer on medium speed until foamy.

Add sugar in 4 to 6 additions while beating and continue until soft peaks form.

Meringue is ready when the egg whites hold their shape and are stiff and glossy.

Take about one-third of the egg whites and gently fold them into the egg yolk mixture with a spatula or balloon whisk until completely incorporated.

Then add half of the remaining egg whites to the egg yolk mixture and gently fold. Make sure not to break the air bubbles in the egg whites.

Nest, transfer the egg yolk mixture into the remaining egg whites, and carefully fold the two mixtures together without breaking the air bubbles.

Pour the mixture into the prepared skillet. In a preheated oven, bake for about 6 minutes at 180 degrees, and then quickly remove the skillet and cut a big “x” on the surface of the pancake. Return the skillet to the oven and bake again for another 18 to 20 minutes at 170 degrees until the top becomes light brown and the middle part puffs up and set.

Top the souffle pancake with salted butter or your choice of toppings and enjoy right away!