1. In a small bowl, whisk together the egg yolk, milk, and vanilla until well combined.

2. Sift the flour and baking powder into the yolk mixture and whisk until smooth; set aside.

3. In a clean bowl, beat egg whites on medium-low until foamy; add cream of tartar if using.

4. Gradually add sugar, increase to medium-high, and beat to stiff glossy peaks—do not overmix.

5. Gently fold one-third of the meringue into the yolk batter to lighten; fold in the rest in two additions just until combined.

6. Lightly grease a nonstick pan over very low heat; use pancake rings if desired.

7. Spoon generous dollops of batter into the pan; cover and cook 3–4 minutes until bottoms are set and lightly golden.

8. Add a tiny splash of water beside each pancake (not on top) and quickly cover to steam.

9. Flip carefully; cover and cook another 3–4 minutes until golden and cooked through.

10. Serve immediately with maple syrup, berries, whipped cream, or powdered sugar.