Prepare the Batter: In a medium bowl, whisk together the egg yolks, whole milk, and vanilla extract until the mixture is smooth and creamy. Sift the cake flour and baking powder directly into the bowl to prevent lumps, gently incorporating them until just combined.

Make the Meringue: In a clean bowl, whip the egg whites together with the cream of tartar using an electric mixer on medium speed. Gradually add granulated sugar while increasing the speed to high and beat for about 3–5 minutes, until stiff and glossy peaks form.

Combine Mixtures: Gently fold one-third of the whipped meringue into the yolk mixture to loosen it, then fold in the remaining meringue in two additions, ensuring no white streaks remain.

Preheat the Skillet: Lightly grease a nonstick skillet with neutral oil over the lowest heat setting to preheat. If desired, use greased ring molds to shape the pancakes evenly.

Cook the Pancakes: Drop about 3–4 tablespoons of batter into each mold or stack the batter free-form in the skillet. Add a splash of water to the pan, cover with a lid, and cook for about 4–5 minutes.

Flip the Pancakes: Carefully flip the pancakes using a spatula, adding more water to the skillet to create steam. Cover and cook for an additional 4–6 minutes.

Serve and Enjoy: Remove the pancakes gently and plate them while warm, topped with whipped cream, fresh berries, maple syrup, or powdered sugar.