Separate the Eggs:
Carefully separate the egg yolks and whites into two bowls. Ensure the bowl for the whites is completely clean and free of grease, as this is essential for whipping them to stiff peaks.

Prepare the Batter:

• To the bowl with the egg yolks, add the milk and vanilla extract. Whisk until smooth.
• Sift in the flour and baking powder, then mix until the batter is free of lumps.

Whip the Egg Whites:

• Using a hand or stand mixer, beat the egg whites on medium speed until frothy.
• Add the cream of tartar (if using) and gradually sprinkle in the sugar while whipping.
• Continue beating until stiff peaks form. The whites should hold their shape firmly 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 more batches, folding carefully to preserve the airiness of the batter.

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 (about 3 inches wide). Use a spoon or piping bag for precision.
• Cover the skillet with a lid and cook for 4–5 minutes, or until the bottom is golden brown and the pancakes hold their shape.

Flip with Care:

• Gently flip the pancakes with a spatula or fork. If the batter spreads slightly, use the spatula to nudge it back into shape.
• Add a few drops of water to the skillet to create steam, cover, and cook for another 4–5 minutes.

Serve and Enjoy:

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