In a large mixing bowl, blend one and one-half cups of Bisquick, three tablespoons of icing sugar and one tablespoon of baking powder.
In a separate bowl, stir one and one-quarter cups of buttermilk, four tablespoons of melted butter, one teaspoon of vanilla extract and the egg yolk. Mix until well combined.
In a small mixing bowl, using an electric hand mixer, beat three egg whites with one-quarter teaspoon of cream of tartar. Continue beating for two minutes.
Combine the flour and milk mixture and stir until blended, being careful not to over mix.
Gently fold in the egg whites.
Spray the inside of four3-inch-high ring molds with cooking oil.
Spray a skillet with cooking oil and heat over medium heat. Place the prepared ring molds into the skillet and fill each one halfway with the pancake batter.
Cover the skillet. Flip the molds over when the batter has reached the top of the mold. Both sides should be golden brown.
Transfer to a serving dish and remove the mold.
Serve with melted butter and syrup.