Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.

Divide the egg whites from the egg yolks. Whisk the egg whites until stiff, add 2 tablespoons sugar and continue whisking until stiff again.

Melt the butter and let cool slightly while you prepare the rest. Mix together the egg yolks, milk, heavy cream, salt, vanilla extract, and the melted butter.

Sieve the flour over this mixture and incorporate it. Fold in the egg whites as well.

Heat a large cast-iron skillet. Add the oil. Pour in the batter, turn down the heat and cook the pancake for about 2 minutes until the bottom is lightly brown.

Place the skillet in the oven and bake for about 10 minutes until the pancake is golden and fluffy.

In the meantime clean and halve or quarter the strawberries, depending on size.

Melt the butter in a small pan, add the honey and the sugar and let caramelize shortly.

Add the strawberries, lemon juice, and cinnamon and cook shortly, while stirring gently, about 2-3 minutes until coated and warmed through, they should not become mushy.

Turn the pancake onto a large plate or platter, cover half of it with the strawberry sauce and fold the other half over the strawberries.

Dust with icing sugar and serve immediately.