In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, a pinch of salt, and 30g of granulated sugar until well combined. Set aside.

In another bowl, combine ½ cup of milk, 3 egg yolks, and 1 teaspoon of vanilla extract. Blend these ingredients until smooth and slightly frothy.

Gently pour the wet ingredient mixture into the bowl with the dry ingredients and fold together just until combined.

In a clean bowl, whip 3 egg whites and ½ teaspoon of cream of tartar until soft peaks form. Gradually add remaining sugar until stiff peaks are achieved.

Carefully fold one-third of the whipped egg whites into the pancake batter to lighten it, then fold in the remaining meringue.

Lightly grease a non-stick skillet with butter or oil and place it on low heat.

Spoon thick dollops of batter onto the skillet to form 3-inch circles and add a few tablespoons of water. Cover to steam the pancakes for about 4-5 minutes.

Once golden on one side, gently flip the pancakes and cook for an additional 2-3 minutes until golden and risen.

Transfer stacked pancakes onto a plate and top with your favorite accompaniments. Serve warm.