Separate the egg whites from the yolks into two bowls. Whisk the yolks with milk, vanilla extract, and optional lemon zest. Sift in flour and baking powder, stirring gently.

In a clean bowl, whip egg whites with white vinegar until frothy. Gradually add sugar while whipping until stiff peaks form, about 3-5 minutes.

Gently fold a third of the meringue into the yolk batter. Then fold in the remaining meringue in two additions.

Preheat a nonstick skillet over low heat and grease lightly with neutral oil.

Spoon batter into the skillet to form pancake mounds, cover with a lid, and cook for 7-8 minutes. Flip and cook another 5-6 minutes until fully set.

Serve warm topped with whipped cream, fresh fruits, or maple syrup.