Separate the Eggs:
Carefully separate the egg yolks from the whites. Place the yolks in one bowl and the whites in another large, clean bowl.

Prepare the Batter:

• Add the milk and vanilla extract to the egg yolks. Whisk until well combined.
• Sift in the flour and baking powder, then mix until smooth and free of lumps. Set aside.

Whip the Egg Whites:

• Using a hand mixer or stand mixer, beat the egg whites on medium speed until frothy.
• Add the cream of tartar (if using) and gradually add the sugar, one tablespoon at a time, while continuing to beat the whites.
• Whip until stiff peaks form (the mixture should hold its shape when you lift the beaters).

Combine the Mixtures:

• Gently fold 1/3 of the whipped egg whites into the yolk mixture to lighten it.
• Add the remaining egg whites in two batches, folding gently to avoid deflating the batter. The batter should be fluffy and airy.

Cook the Pancakes:

• Heat a nonstick skillet over low heat and lightly grease it with butter or oil.
• Scoop the batter onto the skillet, forming tall mounds. Use a spoon or piping bag for precision. (Each pancake should be about 3 inches wide and 1–2 inches tall.)
• Cover the skillet with a lid and cook for 4–5 minutes, or until the bottom is golden brown and the pancake holds its shape.

Flip Gently:

• Carefully flip the pancakes using a spatula or fork. Add a few drops of water to the skillet to create steam (this keeps the pancakes moist). Cover and cook for another 4–5 minutes.

Serve Immediately:

• Once cooked through, remove the pancakes and stack them on a plate. Top with your favorite toppings, such as syrup, powdered sugar, or fresh fruit.