Separate the egg whites and yolks into two different bowls

Add cream of tartar to the egg whites and beat until soft peaks form

Gradually add granulated sugar to the egg whites and beat until stiff peaks form

Mix the egg yolks with milk and vanilla extract until well combined

Sift the cake flour, baking powder, and a pinch of salt into the egg yolk mixture and mix until smooth

Gently fold in a third of the egg white mixture into the egg yolk mixture to lighten it

Fold in the remaining egg whites gently until the batter is uniform

Heat a non-stick frying pan over low heat and lightly grease with oil or butter

Place ring molds on the pan and fill each with the batter to about halfway

Add a small amount of water to the pan (around the molds), cover, and cook for 10-15 minutes or until the bottom is golden and the top is set

Carefully flip the pancakes and cook for another 3-5 minutes

Remove from the molds and serve with whipped cream, maple syrup, powdered sugar, and fresh berries