Mix. Mix the egg yolk and sugar until frothy, then mix in the milk. Sift in the flour and baking powder, making a smooth batter. Set aside.
Whip. Make the meringue by beating together sugar, egg whites, and cream of tartar. When the egg whites hold their shape and are stiff and glossy, they’re ready.
Incorporate. Fold the egg yolk batter into the whites, being careful not to deflate.
Cook. Heat up a pan (or a crepe maker) on very, very low heat. Lightly oil the pan then scoop out a large dollop of batter, cover and cook for 4-5 minutes. Remove the lid then pile some more batter on and add a couple drops of water. Cover and cook. When the bottoms are golden, very carefully flip, add a couple more drops of water, then cover and cook. Remove from the pan and enjoy immediately with butter, syrup, and powdered sugar. The pancakes will deflate as they cool down.
