Measure all dry ingredients into a large mixing bowl and whisk together until well incorporated.

Crack the eggs and separate the whites from the yolks and set aside the whites. Make sure that no yolk makes it into the bowl with whites. NOTE: Reserve the unused yolk for another recipe.

First whisk together the egg yolks, milk and vanilla until smooth. Then using a large whisk, gently mix the wet ingredients into the dry until you achieve a smooth batter. Set aside.

Place the egg whites, cream of tartar, and the sugar in a bowl and whisk until stiff peaks form, either by hand or with an electric mixer.

Gently fold in the egg whites into the batter in 3 additions. Make sure you don't over mix and deflate the egg whites.

Preheat the Non-stick pan to 350°F/ 175°C (medium), then add the butter and tilt the pan to cover completely, then remove the excess with a paper towel.

Pour 3 large spoonful of batter into the pan without flattening them and making sure they don't touch each other. Cook for 2- 3 minutes or until the edges begin to dry and set.

Add the water between the pancakes directly onto the pan. Continue cooking for 2 more minutes or until the water has completely evaporated.

Carefully and gently flip the pancakes, without deflating them. Add some more water and continue cooking for 2-3 minutes or until the water is fully evaporated.

Transfer the pancakes to an oven-proof plate or tray and keep warm in a low oven. Repeat the cooking the steps until all of the batter has been cooked, then turn off the heat.

Finish the pancakes with a touch of butter and maple syrup. Serve immediately.