Learnt this from my Japanese friend, and we’ve been making them since

2 large eggs, yolks and whites separated
1 cup all-purpose flour
1/2 cup milk
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Butter, for greasing the pan

1. In a large mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.

2. Sift the flour and baking powder into the bowl and mix until the batter is smooth. Set aside.

3. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until frothy. Gradually add the sugar and continue to beat until stiff peaks form.

4. Gently fold the egg whites into the yolk mixture, being careful not to deflate them, until just combined.

5. Heat a non-stick skillet over low heat and lightly grease with butter.

6. Using a ring mold or simply freehand, spoon the batter into small, round shapes on the skillet.

7. Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden and the tops are beginning to set. Carefully flip the pancakes and cook for another 3-4 minutes until cooked through.

8. Remove the pancakes from the skillet and serve immediately with your favorite toppings.