Preheat a non stick pan, with lid on low heat.
Insert butterfly into the Thermomix bowl and place egg yolks, 1 tablespoon of sugar, vanilla and baking powder. Whisk 2 min/butterfly/speed 4.
Add cornflour and milk. Combine 2 min/butterfly/speed 4. Tip into a large bowl. Set aside.
In a clean and dry bowl, insert (clean) butterfly and add egg whites, cream of tartar and salt to the bowl. Whip 4 min/37°C/speed 3. At the 3 minute mark start adding the sugar slowly over the next 3 minutes. Wipe out any condensation on the bowl and lid. Once you have finished adding the sugar, whip 10 min/Butterfly/speed 3.
Add a third of the meringue mix to the egg yolk mix, fold through very gently. Add another third and fold through. Add remaining meringue and and combine gently.
Grease your pan and egg rings (these are essential to getting the pancake height).
Place egg rings on the greased pan and spoon batter about 2/3 full. Cover with lid and cook for 8 minutes or until browning. Flip pancakes still in the egg rings and cook a further 6 minutes.
Tip pancakes out of egg rings. Serve with maple syrup, strawberries and any other toppings of choice.