In a wide bowl, add in sugar, honey, and eggs. Mix it with a whisk till it's fluffy. In a separate bowl, tip in the flour and the baking powder. Mix with a spoon. Pass through a sieve in to the egg mixture. Mix well with the whisk until it becomes a very smooth and shiny batter. Place it in the fridge for 15 minutes. Heat a small pan on medium low flame. Take one tbsp vegetable oil and smear on the pan. Take a piece of kitchen tissue and wipe off the oil.

Remove the pancake mix from the fridge and mix well. Depending on the size of the eggs and flour used add one tbsp water (maximum 2 tbsp) to reach flowing consistency. Scoop a ladle (3 tbsp measure) and pour it onto the heated nonstick pan. Let it cook for a minute until you see bubbles. Flip the pancake and cook for approximately 20 seconds. Remove the pancake from the pan and transfer it to a plate. Cover it with a samp towel to avoid it from drying. Make sandwiches using nutella or cream.