In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder (1 tsp), and salt (¼ tsp).

In a separate bowl, add milk (½ cups) and egg yolks (2 large). Whisk until combined.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.

In a clean, dry bowl, beat the egg whites (2 large) with the cream of tartar (⅛ tsp) until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.

Make sure the bowl and beaters are completely clean and dry for best results. • Stiff, glossy peaks

Gently fold one-third of the meringue into the yolk batter to lighten it. Then, gently fold in the remaining meringue until just combined. Be careful not to deflate the meringue.

Use a rubber spatula and a light hand to fold the meringue in.

Heat a lightly oiled griddle or non-stick pan over low heat.

Spoon about 1/4 cup of batter onto the hot griddle for each pancake. Cover the pan and cook for 4-5 minutes, or until the bottoms are golden brown and the pancakes have risen.

Golden brown bottoms • Pancakes are puffed up and slightly firm to the touch.

Gently flip the pancakes and cook for another 3-4 minutes, or until golden brown and cooked through.

Serve immediately with your favorite toppings, such as fresh fruit, powdered sugar, or maple syrup.