1. In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder and mix until a thick, creamy batter forms.

2. In a clean mixing bowl, beat the egg whites with cream of tartar until frothy. Gradually add the sugar and continue beating until stiff, glossy peaks form.

3. Gently fold one-third of the meringue into the yolk mixture to loosen it. Add the remaining meringue in two batches, folding carefully to retain air.

4. Preheat a lightly oiled nonstick skillet over low heat. Place greased ring molds if using.

5. Spoon 3–4 tablespoons of batter into each mold or free-form stack. Add a splash of water to the pan and cover with a lid. Cook for 4–5 minutes.

6. Gently flip the pancakes, add a bit more water, and cover again. Cook for another 4–6 minutes until set and fluffy.

7. Remove carefully, plate, and top with whipped cream, syrup, berries, or powdered sugar. Serve warm for maximum jiggle and flavor.