Sift the flour into a large bowl with the baking powder, salt and cinnamon. Stir in the sugar, keeping back 1tbsp for later.
Whisk the egg yolks in a medium bowl until thickened, then gradually whisk in the milk, melted butter, and almond extract.
Make a well in the dry ingredients. Slowly pour in the egg yolk mixture, whisking constantly to make a smooth batter.
Put the egg whites in a clean bowl and whisk to soft peaks, adding the reserved sugar halfway through. Fold into the batter.
Set a large, non-stick frying pan over a medium heat. Splash in a little oil to cover the bottom of the pan and heat until hot. Spoon the batter into the pan to make four pancakes, each 8-10cm in diameter. Cook for 2 – 2½ minutes until the underside is golden brown, then turn the pancakes over and cook for 1½ – 2 minutes to lightly brown the other side.
Lift the pancakes out of the pan with a spatula and serve straightaway, with sugar and syrup.
Make more pancakes in the same way, cooking them four at a time and adding more oil when necessary. They are best served straight from the pan, or as soon as possible after cooking.