Prepare Batter: In a bowl, whisk together the yolks with milk, vanilla extract, and optional lemon zest. Gradually sift in flour and baking powder until just combined.

Make Meringue: In a clean mixing bowl, whip the egg whites with the white vinegar until frothy. Slowly add granulated sugar, whipping until stiff peaks form.

Combine Mixtures: Gently fold one-third of the meringue into the yolk mixture, then add the remaining meringue, folding gently.

Cook Pancakes: Heat a nonstick pan over low heat and lightly grease with oil. Scoop or pipe generous mounds of batter onto the pan, cook covered for 7-8 minutes, then flip and cook for another 5-6 minutes.

Serve: Serve the pancakes immediately, topped with whipped cream, berries, or maple syrup.