Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl.

In a separate bowl, whisk egg yolks with melted butter and sugar. Gently stir in milk.

Add liquid mixture into flour mixture and mix gently just until combined. Do not over mix.

In a clean bowl, whisk egg whites until soft stiff peaks form. Gently fold in the egg whites into the batter with a rubber spatula in 3 to 4 additions. Now your batter is ready.

Heat the pan over medium heat when you are ready to cook. Brush each mold generously with coconut oil or melted butter.

Once the molds are hot enough, pour the batter into the mold until almost full using a spoon or jug. Be careful not to overfill, otherwise batter will overflow. (Remember the order that you pour the batter in order to turn them in the same order.)

Drop the filling (if using) in the batter in each well. (Add only small amount of filling to make sure the batter doesn’t overflow. If you add too much filling, you will have trouble with rotating them.)

Cook for about 30 seconds and turn them using a skewer or fork until you get lightly brown nicely round puffy balls. (You will need some practice to rotate them, see the photos and notes)

Remove the pancake balls to a serving plate. Repeat with the rest of the batter.

Serve warm with your favorite jam dusting with powdered sugar. ENJOY!