Prepare the batter base
In a medium bowl, whisk together egg yolks, milk, and vanilla extract until smooth. Sift in the cake flour and baking powder, then mix until just combined. Be careful not to overmix at this stage.

Make the meringue
In a clean, grease-free mixing bowl, add egg whites and cream of tartar. Using a hand mixer or stand mixer, beat on medium speed until frothy. Gradually add sugar in three parts while continuing to beat. Increase to high speed and beat until stiff peaks form. The meringue should be glossy and hold its shape without drooping.

Combine batter and meringue
Gently fold a third of the meringue into the egg yolk batter to lighten it. Then carefully fold in the remaining meringue in two parts using a spatula. Work slowly to avoid deflating the mixture.

Heat the pan and cook
Lightly grease a nonstick skillet with neutral oil and heat over the lowest heat possible. Use a round cookie cutter mold or freeform with a piping bag or spoon. Scoop the batter onto the pan into tall mounds. Cover the pan with a lid and let the pancakes steam for about 4–5 minutes.

Flip and finish cooking
Once the bottom is lightly golden and the pancake holds its shape, carefully flip using a spatula. Cover again and cook for another 4–5 minutes until fully set. Avoid pressing them down.

Serve warm
Transfer to a plate gently. Top with your choice of whipped cream, fresh berries, powdered sugar, or a drizzle of syrup. Enjoy immediately for the best texture and jiggle.