2. In a separate medium bowl whisk together milk, melted butter, vanilla and egg yolks till smooth.

3. Butter the 4 inch rings forms

4. Whip the egg whites and cream of tartar in another large bowl with a mixer on high speed until stiff peaks.

5. Mix in the milk mixture into the flour mixture until just combined a few lumps are ok. Gently stir one-quarter of whipped egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined and fluffy, do not overmix.

5. In a skillet with a lid. Melt butter over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter each ring mold should be about halfway full. Pour in 3 tablespoons of water then cover the pan with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula and flip the ring molds carefully. Cover and cook until golden on the other side, about 5 minutes more. Demold and place on a plate. Serve with butter and fresh fruit and fruit compote. Do not let them sit to long because they will deflate.

Simple Compote: Mix all ingredients in a small sauce pan over low heat until turns in to a simple fruit syrup.

To serve: Top with butter, fruit Compote and fresh fruit.