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

Sift the flour and baking powder into the yolk mixture. Whisk gently until smooth. Do not over-mix.

In a large, clean, and dry bowl, beat the chilled egg whites and cream of tartar until frothy.

Gradually add the sugar one tablespoon at a time while continuing to beat on high speed.

Whip until stiff, glossy peaks form. The meringue should be firm enough that it doesn't move when you tilt the bowl.

Add about 1/3 of the meringue to the yolk mixture. Whisk gently to lighten the base.

Add the remaining meringue and fold it in very gently using a spatula. Use a 'cut and fold' motion to keep as much air in the batter as possible.

Preheat a non-stick skillet over the lowest possible heat. Lightly grease with butter and wipe off the excess.

Scoop the batter onto the skillet to form 3-4 tall mounds. You can stack a second scoop on top of each mound after a minute to make them taller.

Add 1 tablespoon of water to the empty spaces in the pan and cover with a lid immediately.

Cook for 5-6 minutes. The steam helps the pancakes rise and stay moist.

Carefully flip the pancakes using a thin spatula. They will be very delicate.

Add another tablespoon of water, cover, and cook for another 4-5 minutes until the other side is golden and the center is set.

Serve immediately while they are at their maximum height.

Top with butter, maple syrup, fresh berries, and a dusting of powdered sugar.