Whip egg whites with lemon juice or cream of tartar until foamy, then add sugar gradually and beat until stiff peaks form.

In another bowl, whisk egg yolks, milk, vanilla, cake flour, and baking powder until smooth.

Gently fold meringue into yolk mixture in three parts, keeping the batter airy.

Grease a non-stick skillet with butter, heat on low, and scoop batter into tall rounds. Cover and cook for 4–5 minutes per side.

Serve immediately with toppings of choice and enjoy.