In a mixing bowl, whisk the egg yolks with the granulated sugar until light and creamy. Add the milk and vanilla extract, mixing until combined.

Sift in the flour, baking powder, and salt. Stir until just combined, then set aside.

In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add in a tablespoon of sugar, continuing to beat until stiff peaks form.

Gently fold the egg whites into the egg yolk mixture in three additions, being careful not to deflate the batter.

Heat a non-stick skillet over low heat and add a small amount of butter. Use a ring mold (if available) to pour about 1/4 cup of batter into the skillet. Cover with a lid and cook for about 4-5 minutes or until the bottom is golden brown.

Carefully flip the pancake, cover again, and cook for another 4-5 minutes until cooked through and fluffy. Repeat with the remaining batter.

Serve warm with maple syrup and a dusting of powdered sugar, if desired.