1- Whisk the egg yolk with 1 tablespoon sugar until it turns pale and frothy; this creates a strong base for your batter.

2- Gradually mix in the milk to keep the mixture even and smooth.

3- Sift the flour and baking powder over the yolk mix, then whisk well until everything combines nicely.

4- Whip the egg whites with cream of tartar until frothy and pale, adding 1.5 tablespoons sugar slowly until you get stiff, glossy peaks; be careful not to overbeat.

5- Fold one-third of the whipped egg whites into the yolk mixture until fully mixed in.

6- Gently whisk in half of the remaining whites, then add the batter to the rest of the egg whites and fold it all together using a spatula.

7- Heat a large non-stick pan over very low heat and lightly brush it with oil.

8- Pour the batter onto the pan for one or two pancakes at a time, cover, and cook for 4-5 minutes.

9- Remove the lid, add more batter on top of each pancake, cover again, and cook for another 4-5 minutes.

10- Carefully stack any remaining batter on top, flip the pancakes, cover, and cook for 5-6 minutes until golden and done.

11- Serve right away with toppings like powdered sugar, butter, whipped cream, or maple syrup for that extra touch.