Pancakes with Berries and Basil Mousse

Separate the eggs and place the egg whites in the refrigerator. In a bowl, stir together the flour, baking powder, milk, 1-2 tablespoons honey and the egg yolks until smooth and set aside for 15 minutes. In a separate bowl, beat the egg whites with the salt until stiff peaks form. Gently fold the egg whites into the batter.

Preheat the oven to 80°C (approximately 175°F). Heat the butter in a non-stick skillet and working in batches, drop the batter by tablespoons into the pan without crowding and cook until golden brown, 1-2 minutes per side. Place the finished pancakes on a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Rinse, hull and halve the strawberries. Rinse the basil, shake dry, pluck the leaves from the stems and finely chop. Place the basil, yogurt and 2-3 tablespoons of cream in a blender and puree. Sweeten the yogurt mixture with the remaining honey. In a bowl, beat the remaining cream until stiff peaks form and fold into the basil-yogurt mixture.