Using three separate cups, carefully divide the eggs so you have 2 egg yolks and 4 egg whites. In a medium bowl, whisk together the egg yolks with 2 tablespoons of the sugar until smooth. Incorporate the milk, baking powder, and flour, whisking until the batter is free of lumps; set aside. In a clean mixing bowl, beat the egg whites until they turn foamy, then add the cream of tartar and continue to whisk until stiff peaks begin to form. Gradually add the remaining 3 tablespoons of sugar while whisking until the meringue is glossy and firm. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it, then fold in the remaining whites, taking care to preserve as much air as possible. Lightly grease a large frying pan and preheat it over the lowest heat setting, covering it with a lid. Using a ¼ cup measure, gently spoon portions of the batter into the pan, allowing enough space between each for them to expand — limit it to 2 or 3 at a time. Cover with the lid and cook for 4 minutes. Remove the lid, place an additional ¼ cup of batter atop each pancake, cover again, and cook for a further 4 minutes. Carefully lift the edges with a thin spatula to check for a golden underside; if needed, cook another minute or two until perfectly colored. Gently flip the pancakes over, cover again, and cook for another 4 minutes until fully puffed and cooked through. Remove with care, garnish with fresh raspberries, drizzle with maple syrup if desired, and serve immediately.