Begin by separating the egg whites from the yolks, ensuring you keep the yolks intact. In a mixing bowl, whisk the egg yolks with milk, vanilla extract, and optional lemon zest until the mixture is smooth.

Gradually sift in the all-purpose flour and baking powder, mixing until well combined and free of lumps.

In a separate clean bowl, beat the egg whites with white vinegar until they become frothy. Gradually add granulated sugar while whipping until you achieve stiff peaks.

Gently fold a third of the meringue into the egg yolk mixture to lighten the batter. Carefully incorporate the rest of the meringue, ensuring no white streaks remain.

Preheat a nonstick pan over low heat and lightly grease the surface with neutral oil. Create tall mounds of batter in the pan, leaving space for rising.

Cover the pan with a lid and cook for 7-8 minutes until the bottoms are golden and tops look set.

Carefully flip the pancakes using a spatula and cover the pan again, cooking for another 5-6 minutes on low heat until fully cooked.

Remove the pancakes from the pan and serve them hot with toppings of your choice.