Separate the cold egg whites into a clean, grease-free stainless steel or glass bowl, and place the yolks into a separate medium mixing bowl. Keep the egg whites in the refrigerator until ready to whip.

In the bowl with the egg yolks, add whole milk and vanilla extract. Whisk vigorously until pale and slightly frothy.

Sift the cake flour and baking powder directly into the yolk mixture. Whisk gently until a smooth, lump-free batter forms. Set aside.

Take the chilled egg whites from the fridge. Add the cream of tartar. Using a hand mixer with clean beaters, beat on low speed until frothy.

Gradually add the superfine sugar in three equal batches while increasing the mixer speed to medium-high. Beat until stiff, glossy peaks form that stand upright when the beaters are lifted.

Take one large spoonful (about 1/3) of the meringue and fold it into the egg yolk batter using a spatula to lighten the consistency.

Pour the lightened yolk batter into the remaining meringue bowl. Very gently fold using an under-and-over motion until just combined. Do not deflate the trapped air.

Heat a heavy-bottomed non-stick skillet over the lowest possible heat setting. Lightly grease the pan with oil, wiping away excess with a paper towel.

Scoop tall mounds of batter onto the pan (using an ice cream scoop or piping bag), creating 4 distinct pancake bases. Cover the pan with a tight-fitting lid and cook for 3 minutes.

Remove the lid and add a second scoop of batter directly on top of each pancake to build height. Add 1 teaspoon of water into the empty spaces of the skillet (not on the pancakes) and immediately cover with the lid. Cook on low for 4 to 5 minutes.

Gently lift and flip each pancake using a wide, thin spatula. Add another teaspoon of water to the pan, cover with the lid, and cook for an additional 4 to 5 minutes until golden and cooked through.

Transfer immediately to warm plates. Dust with powdered sugar, top with butter and berries, drizzle with maple syrup, and serve instantly while tall and jiggly.