Separate the eggs into two large bowls, placing yolks in one and whites in the other. Let them sit at room temperature for 5 minutes.

Whisk the yolks with milk, melted butter, vanilla, and a pinch of salt until smooth. Add the sifted flour and mix until the batter is just combined — it should be thick and glossy.

In the other bowl, add lemon juice or cream of tartar to the egg whites. Whip on medium speed until frothy, then slowly add the sugar and continue whipping to glossy, stiff peaks.

Gently fold one-third of the meringue into the yolk batter to lighten it, then fold in the remaining whites in two additions.

Heat a nonstick skillet over very low heat and brush with a thin layer of butter.

Spoon the batter into the pan to create 3–4 inch rounds. Cover the skillet with a lid and cook gently for 4–6 minutes until the bottoms are golden and the top has set enough to flip.

Carefully flip the pancakes, cover, and cook for another 3–4 minutes until puffed through. Remove to a warm plate and repeat with remaining batter.

Dust with powdered sugar, top with berries, a dollop of cream, or drizzle with maple syrup and serve immediately.