Prepare the meringue by whisking egg whites with vinegar until frothy, then gradually add sugar and whip until stiff peaks form.

In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest. Then sift in flour and baking powder, mixing gently until smooth.

Fold one-third of the meringue into the yolk mixture to loosen it, then gently incorporate the remaining meringue in two additions.

Preheat a nonstick skillet over low heat, lightly grease with oil, and scoop the batter into thick circular mounds. Cover and cook for 7-8 minutes.

Carefully flip the pancakes and cook for an additional 5-6 minutes until puffed and golden.

Serve immediately with whipped cream, fruits, powdered sugar, and maple syrup.