1. Separate the egg whites and yolks into two separate bowls—ensure the yolk remains intact.
2. In the yolks’ bowl, whisk in the milk, vanilla extract, and lemon zest until combined. Then sift in the flour and baking powder. Whisk until you have a smooth batter with no visible dry flour. Set aside.
3. In the egg whites’ bowl, add the vinegar or lemon juice. With a hand mixer, beat on medium speed until foamy. Gradually add the sugar a little at a time. After all the sugar is added, increase speed to medium‑high and beat until the egg whites form stiff peaks (the peaks should stand upright or fold over slightly).
4. Take about one‑third of the stiff meringue and gently fold it into the egg‑yolk batter with a rubber spatula—this “lightens” the batter. Then fold in the remaining meringue in two parts, gently but thoroughly, until no streaks remain. Be careful not to overmix or deflate the batter.
5. Pre‑heat a large nonstick pan over low heat, lightly grease it with neutral oil, and wipe off excess oil so you just have a thin film.
6. Portion the batter into the pan: you can use a large spoon, a large cookie scoop, or pipe the batter from a piping bag fitted with a large round tip for tall high‑stacked pancakes. Try to mound the batter rather than spread it wide so the pancakes stay tall.
7. Cover the pan with a lid and cook undisturbed for about 7–8 minutes, or until the bottoms are golden brown. Then gently flip the pancakes, recover the lid, and cook an additional 5–6 minutes on the other side until golden and cooked through.
8. Once cooked, serve immediately with your whipped cream, berries, powdered sugar and/or maple syrup.

Optional whipped cream:
In a chilled bowl, combine the cold heavy cream, sugar, and vanilla. Whip by hand or with a mixer until firm peaks form. Keep refrigerated until ready to serve.