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Tall, wobbly Japanese pancakes that are light and airy like a souffle. Serve them warm with berries and syrup.
Whisk the yolks with the milk, vanilla and flour into a smooth thick batter.
Whip the egg whites with the cream of tartar and sugar into a stiff glossy meringue.
Fold the meringue into the batter in batches, keeping it as airy as you can.
Pile tall mounds into a buttered pan, add a splash of water, cover and cook gently until risen and set through.
Stack them, dust with powdered sugar and serve with fresh berries and syrup.
