In a large mixing bowl, whisk together the egg yolks, milk, vanilla extract, and 1 tablespoon of granulated sugar until well combined.

Sift in the flour and baking powder, and mix until smooth. Set aside.

In another bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining tablespoon of sugar and continue to beat until stiff peaks form.

Gently fold the egg whites into the egg yolk mixture in three additions, being careful not to deflate the batter.

Preheat a non-stick skillet or griddle over low heat and lightly grease with butter or oil.

Using a ring mold or a 1/4 cup measuring cup, pour the batter into the skillet. Cover with a lid and cook for about 4-5 minutes until the bottom is golden brown.

Carefully flip the pancakes, cover again, and cook for another 4-5 minutes until puffed and cooked through.

Remove from the skillet and serve immediately, dusted with powdered sugar and drizzled with maple syrup or topped with fruit if desired.