Begin by separating 4 large eggs into two bowls, ensuring no yolk mixes with the whites. In the yolk bowl, whisk together 3 tablespoons of milk, 1 teaspoon of vanilla extract, and the optional zest of half a lemon. Sift in 1 cup of all-purpose flour and 1 teaspoon of baking powder until smooth.

In a clean bowl, add the egg whites and 1 teaspoon of white vinegar. Beat with a hand mixer on medium speed until frothy. Gradually add 3 tablespoons of granulated sugar, whipping until stiff peaks form, about 3–5 minutes.

Gently fold one-third of the meringue into the yolk mixture with a rubber spatula. Then, add the remaining meringue and fold until just combined without overmixing.

Heat a nonstick pan over low heat. Lightly grease with oil, and scoop about 1/4 cup of the batter for each pancake, making 2–3 at a time. Cover and cook for 7–8 minutes until golden brown.

Carefully flip the pancakes and keep covered for an additional 5–6 minutes until puffed and fully cooked. They should feel soft and spring back gently to the touch.

Serve immediately, topped with sweetened whipped cream, berries, powdered sugar, or maple syrup. Enjoy while warm.