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1
For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.
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2
In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.
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3
Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
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4
Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
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5
Gently fold the egg whites into the batter.
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6
Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.
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7
Transfer the pan to a preheated 350F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.
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8
For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.
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9
Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
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10
Remove the pancake from the oven, and slip it onto a serving platter.
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11
Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).
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12
Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.
