Separate the eggs: Gently separate the egg whites from the yolks, placing them in two separate bowls.

Prepare yolk mixture: In the bowl with the yolks, whisk together the milk, vanilla extract, and optional lemon zest. Sift in the flour and baking powder, then mix until smooth, free of lumps.

Make meringue: Add the vinegar or lemon juice to the egg whites. Whip them until frothy, then gradually mix in the sugar while beating until stiff peaks form.

Combine mixtures: Carefully fold one-third of the prepared meringue into the yolk mixture to lighten it. Gently incorporate the remaining meringue until just combined.

Cook pancakes: Heat a nonstick pan over low heat, lightly greased. Scoop or pipe the batter to form 2-3 tall pancakes. Cover and cook for 7-8 minutes, then flip and cook for another 5-6 minutes.

Serve: Serve immediately with toppings like whipped cream, fresh fruits, powdered sugar, and maple syrup.