1. In a bowl, whisk egg yolks, milk, and vanilla essence.
2. Sift in all-purpose flour and baking powder until everything comes together.
3. In a separate bowl, beat egg whites and cream of tartar until the mixture turns foamy. Then add castor sugar in three parts while beating continuously to make a stiff peak meringue. 
4. Take 1/4th part of the meringue and fold it into the egg yolk mixture.
5. Transfer the egg yolk-meringue mixture into the remaining meringue and mix using the cut-and-fold method. Lastly, transfer the batter to a piping bag.
6. Heat a non-stick pan and brush with some oil. Place a ring and pipe the pancake batter until 3/4th capacity. Add a few drops of water to the pan, and cover it with a lid. This step is necessary for the steam to help cook the pancakes. Add more water in between if required.
7. Once the pancake starts to bubble and looks a bit cooked, remove the ring and flip it. Cook the other side until it turns golden brown.
8. Once the pancakes are cooked, garnish them with fresh fruits of your choice and top them with maple syrup or dust them with icing sugar!

Enjoy your delicious and fluffy Japanese Pancakes!