Light pancakes. Mix 200 g flour, 2 teaspoons yeast powder, 1/2 teaspoon salt and 1 teaspoon sugar. Beat 2 egg yolks in a bowl. Separately mix 250 ml of milk and 2 tablespoons of extra virgin olive oil. Blend into a homogeneous mixture and fold in 2 whipped egg whites. Rub oil on a non-stick frying pan and warm it. Pour about 3 tablespoons of batter and spread to form a 10 cm disk. Cook until bubbles form and the edges are dry. Flip over and remove from the fire when both sides are golden and the pancakes have risen about 1 cm. Serve warm with honey, fruit or maple syrup.