Preheat the Skillet: Begin by preheating your skillet or griddle on low heat for about 10 minutes. This ensures an even cooking temperature and prevents the pancakes from browning too quickly.

Separate the Eggs: Carefully separate the eggs into two medium-sized bowls, one for the yolks and one for the whites. Make sure there is no yolk in the whites, as even a small amount of fat can prevent the egg whites from whipping up properly.

Prepare the Batter: In the bowl with the egg yolks, add the milk, sifted cake flour, and baking powder. Whisk until the mixture is smooth and well combined. Set aside.

Beat the Egg Whites: Using a hand mixer or stand mixer, beat the egg whites on medium speed until they become foamy. Add the cream of tartar and gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. The egg whites should be glossy and hold a peak when the whisk is lifted.

Combine and Cook the Pancakes: Gently fold the beaten egg whites into the egg yolk mixture in three batches, using a spatula. Be careful not to overmix, as this can deflate the batter. You want a light, airy batter for maximum fluffiness.

Lightly spray the preheated skillet with cooking spray and use a brush to ensure the entire surface is coated. Using an ice cream scoop, add two scoops of batter per pancake onto the skillet. Do not flatten the scoops; simply pile the second scoop on top of the first.

Steam and Flip: Add one tablespoon of water to the skillet around the pancakes, cover with a lid, and cook for 6 minutes or until the pancakes can be easily lifted. The water will create steam, helping the pancakes to rise even higher.

Carefully flip each pancake, add another tablespoon of water, cover, and cook for an additional 4-5 minutes until the pancakes are cooked through and golden on both sides.