Beat the egg yolks with part of the sugar until the mixture turns pale and airy, then stir in the milk a little at a time before blending in the sifted flour and baking powder until smooth. mix

Whip the egg whites with the cream of tartar until foamy, then slowly sprinkle in the sugar while whipping until a thick, glossy meringue forms with soft peaks. mix

Stir one-third of the meringue into the yolk mixture to loosen it, gently whisk in half of the remaining whites, then fold everything back into the bowl with the last whites until just combined. assemble

Warm a nonstick skillet over very low heat, lightly oil the surface, portion the batter into tall mounds, cover, and cook gently until the bottoms are set. bake

Add extra batter on top of each pancake, cover again, and continue cooking until the sides look stable and the pancakes release easily from the pan. bake

Flip the pancakes carefully, cover, and cook until fully puffed and golden, then transfer to plates and serve immediately with desired toppings. finish