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In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth
In a large bowl whip the egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy
Add the cream of tartar and sugar, and whip until stiff peaks
Gently fold ⅓rd of the meringue into the egg yolk mixture
Then add the remaining merinuge and fold until no streaks of egg white remain
Heat a frying pan on low heat and scoop two-thirds of the batter into two large mounds in the pan
Close the lid and cook for 5 minutes
Uncover and top each mound with the remaining batter
Close the lid and cook for another 5 minutes
Open the lid, flip the pancakes, close the lid and cook for a further 5 minutes
Repeat with the remaining batter
Carefully transfer pancakes to a plate, top with ice-cream, fruits and maple syrup