In a large bowl whisk together the flour, baking powder and salt, set aside.

Separate the egg yolks from the eggs whites. This can be done by cracking the shells in half and moving the yolk back and forth between the two halves while the whites drip into a bowl.

In a small bowl combine the milk, egg yolks, melted butter, and honey and whisk together thoroughly. Add the milk mixture to the flour mixture and whisk until combined, but still lumpy.

Using an electric mixer whisk the egg whites until white and fluffy and soft peaks form. Using a rubber spatula carefully fold the egg whites into the pancake batter.

Finely dice fruit and/or nuts to use as pancake filling, set aside.

Warm up the pan over medium heat. Cut the butter into small bits about the size of a pencil eraser. Once pan is warm add a tiny pat of butter to each well in the pan.

Next, using two spoons, fill each well about halfway with batter. Working quickly add about a teaspoon of filling (to each well) on top of the batter in the pan. Then quickly top with more pancake batter until filled to the top.

Once the bottoms start to brown use the skewers to turn pancakes halfway. As soon as you are finished turning them halfway start working to turn them over the rest of the way until the other side browns.

Once the batch is done use a spoon to remove pancakes from pan. Keep pancakes warm and repeat with rest of batter.
Serve with warm syrup and fresh fruit if desired.