In a medium mixing bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the all-purpose flour and baking powder, then fold until no lumps remain.

In a separate bowl, beat the egg whites until foamy. Gradually add the cream of tartar and granulated sugar, continuing to beat until stiff peaks form.

Gently fold the whipped egg whites into the egg yolk batter in three additions, maintaining the airiness.

Preheat a non-stick skillet over low heat, greasing lightly with butter or oil.

Use ring molds to spoon the batter into the skillet, filling halfway. Cover and cook for 4-5 minutes until golden on the bottom.

Carefully flip the pancakes, cover again, and cook for an additional 3-4 minutes until golden on both sides.

Dust the pancakes with powdered sugar, serve with fresh berries and syrup.