Separate the egg whites from the yolks, placing them in two different mixing bowls.

In the yolk bowl, add milk, vanilla extract, and optional lemon zest. Whisk until combined, then sift in the flour and baking powder, mixing gently until smooth.

In the egg white bowl, add vinegar or lemon juice. Whip on medium speed until frothy, then gradually add sugar and whip until stiff peaks form, about 3-5 minutes.

Gently fold one-third of the meringue into the yolk batter. Add the remaining meringue in two additions, folding gently until no streaks remain.

Heat a nonstick pan over low heat, greased with neutral oil. Dollop batter into the pan to form 2-3 tall pancakes.

Cover with a lid and cook for 7-8 minutes until golden brown on the bottom. Check for jiggle and fluffiness before flipping.

Carefully flip pancakes and cook for another 5-6 minutes with lid on until tops are set. Transfer to a warm plate.

Serve warm with toppings like sweetened whipped cream, fresh berries, or powdered sugar.