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Separate the egg whites from the yolks
Place the egg whites in the freezer for 10 minutes
Whisk the egg yolks and milk together
Add the all-purpose flour, cornstarch, and baking powder to the yolk mixture and whisk together
Beat the egg whites on low speed until foamy, then add the cream of tartar and gradually add the sugar while beating on medium speed until the whites are glossy and hold their shape
Gently fold the yolk mixture into the whipped egg whites
Cook the pancakes on a preheated pan over low heat, adding a few drops of water to create steam
Cook for 7 minutes on the first side, then flip and cook for 3 minutes on the other side