In a mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.

In another bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the egg yolk mixture, stirring until smooth. Set aside.

In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.

Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Be cautious not to deflate the mixture.

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

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

Carefully flip the pancake, cover again, and cook for another 4-5 minutes until the other side is golden and the pancake is fluffy.

Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Serve warm, dusted with powdered sugar and drizzled with maple syrup or topped with fresh fruit if desired.