Warm a non-stick pan on low heat as you prepare the batter.

In a bowl, add milk, melted butter, vanilla, and egg yolks.

Sift in cake flour.

Mix with a whisk until batter is smooth and the mixture is a pale yellow.

In the bowl of a stand mixer, add egg whites, sugar and cream of tartar.

Whip until stiff peaks form.

Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter.

Gently fold the meringue into the batter until there are no more white streaks.

Add two ring moulds to a large frying pan.

Spray the insides of the ring moulds with cooking oil spray.

Fill each ring mould between 1/2 to 2/3 full with batter.

Add 1/2 tbsp of water to each side of the pan.

Place a lid on top of the pan and allow to cook about 4-5 minutes.

Use a spatula flip the pancakes (while still in their moulds).

Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom.

Place pancakes onto plate gently pushing them out of the moulds.