Step 1: Prepare the Batter

1. In a medium mixing bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.
2. Sift the flour and baking powder into the egg yolk mixture. Whisk until fully combined and no lumps remain. Set aside.

Step 2: Whip the Meringue

1. In a clean, grease-free mixing bowl, add the egg whites and cream of tartar (if using).
2. Use an electric mixer to beat the egg whites on medium speed until they turn foamy. Gradually add the sugar, one tablespoon at a time, while continuing to beat.
3. Increase the mixer speed to high and whip the egg whites until they form stiff, glossy peaks. This will take 3-5 minutes. The meringue should hold its shape when you lift the whisk.

Step 3: Fold the Meringue into the Batter

1. Add one-third of the meringue to the egg yolk mixture. Use a spatula to gently fold it in, lightening the batter.
2. Add the remaining meringue in two additions, folding gently each time. Be careful not to deflate the meringue, as this is key to the pancakes’ fluffiness. The batter should be light and airy.

Step 4: Heat the Pan

1. Lightly grease a nonstick skillet or griddle with vegetable oil. Wipe off any excess with a paper towel, leaving a very thin layer of oil.
2. Heat the pan over the lowest setting to ensure gentle, even cooking.

Step 5: Cook the Pancakes

1. Spoon the batter onto the pan to form tall mounds (about 1/2 cup per pancake). Use a spoon to shape the batter into a neat circle.
2. Add a tablespoon of water to the pan and immediately cover it with a lid. The steam helps the pancakes rise and cook evenly.
3. Cook the pancakes for 4-5 minutes on one side. Carefully flip them using a spatula and cook for another 4-5 minutes on the other side.
4. Check for doneness by inserting a toothpick into the center—it should come out clean.

Step 6: Serve Immediately

1. Transfer the pancakes to a plate and dust them with powdered sugar.
2. Add your favorite toppings, such as maple syrup, whipped cream, fresh berries, or chocolate sauce. Serve warm and enjoy!