Step 1: In a small bowl, whisk together the egg yolks, milk, and vanilla extract until well combined and slightly pale.
Step 2: Sift the cake flour and baking powder into the yolk mixture. Whisk gently until the batter is smooth and no lumps remain. Do not overmix.
Step 3: In a separate large, clean bowl, beat the egg whites with an electric mixer on low speed until frothy. Add the cream of tartar.
Step 4: Increase the mixer speed to medium-high and gradually add the sugar one tablespoon at a time. Continue beating until the whites form stiff, glossy peaks that stand upright.
Step 5: Take a small scoop of the meringue and whisk it into the yolk base to lighten it. Then, gently fold the remaining meringue into the yolk base using a spatula in three additions, being careful not to deflate the air bubbles.
Step 6: Heat a non-stick pan on the lowest possible heat setting. Lightly grease with oil and wipe away any excess.
Step 7: Scoop the batter onto the pan, creating three tall mounds. Wait 1 minute, then add another scoop of batter on top of each mound to increase the height.
Step 8: Add 1 tablespoon of water to the empty spaces in the pan, cover immediately with a lid, and cook for 5-6 minutes.
Step 9: Carefully flip each pancake with a wide spatula. Add another tablespoon of water, cover, and cook for an additional 4-5 minutes until the centers are set.
Step 10: Serve immediately with your favorite toppings like maple syrup, butter, or fresh fruit.