Separate egg whites from yolks. In a bowl, form a well in the flour and pour two egg yolks in the center. Add salt and whisk while gently pouring the buttermilk. Melt the butter and add it to the batter.
Whip the whites to a light mousse, add the sugar and beat well. Pour 1/3 with a whisk and the 2/3 remaining gently with a spatula.
Heat up a non-stick skillet and add a tablespoon of batter to the pan. Cook until small bubbles form and edges are crisp. Flip and cook until browned.
Serve warm with Strawberry Woos, cherries, raspberries and a dash of maple syrup.
