In a medium bowl, whisk together the cake flour, baking powder, and salt until combined.

In a separate bowl, mix the egg yolks with the milk until smooth, then pour into the dry ingredients.

In a clean bowl, beat the egg whites until foamy; add cream of tartar and half the sugar, and whip to stiff peaks.

Fold one-third of the whipped egg whites into the yolk mixture, then gently fold in the remaining whites.

Preheat the skillet on low heat and lightly grease; pour 1/4 cup of batter for each pancake.

Cover the skillet and cook pancakes for 5-7 minutes, flip and cook for another 5-7 minutes.

Dust with powdered sugar and serve warm with syrup or berries.