Mix all the ingredients except the egg whites.

Beat the egg whites until they form stiff peaks.

Fold in the egg whites.

Heat the pan and add a little butter into each hollow.

Fill each cup 3/4 full of batter or 1/2 full if adding in a filling (add in a dollop of filling) and then top with more batter.

As soon as they get bubbly around the edges flip them using a knitting needle or chopsticks.

Continue cooking and turning until they are cooked through and a golden brown.

Remove and sprinkle with powdered sugar.

Serve warm with coffee