Add the oil, milk vanilla extract to the egg yolk and mix together

Sift in the flour and baking powder into the yolk mixture and mix until you get a smooth ribbon-like consistency

In a separate bowl add the cream of tartare and sugar to the egg whites then using mixer, beat the eggs for about 5 minutes until they reach stiff peaks

Fold the two mixtures together. Start with a small amount to loosen the batter. Continue gently folding using a circular hand movement until well combined.

Heat up your pan on low heat - make sure to use a good non-stick pan that can be fully covered with a lid

Oil the pan using a kitchen napkin

Pipe in the batter (using a piping bag) or using a ice cream scoop / ladle

Add some water into the pan, make sure it doesn't touch the batter

Close the lid and cook it for 5 minutes until the bottom of the pancake is solid enough for you to flip it

Flip the pancake, add some more water and cook for another 5 minutes

It's now ready to serve! ENJOY!