Pancakes using Emmentaler AOP

Separate the eggs and mix the egg yolks with the milk, add the
flour and the baking powder and mix to form a smooth dough.
Beat the egg whites until stiff and fold them into the batter, then
let it rest for 30 minutes.

Grate the Emmentaler AOP and halve the apricots. Heat the butter and
the honey in a pan over moderate heat, add a little lemon thyme, the
apricot halves, and brown for about 3 minutes.

Pour a ladleful of the pancake batter into a pan with butter and
add a little grated Emmentaler AOP. As soon as small bubbles appear
on the surface, flip the pancake over and brown the other side for
about 30 seconds, keep warm. Continue doing this until all the
dough is used up.

Serve the pancakes with apricots, maple syrup, and fresh lemon thyme.