Begin by separating the egg whites from the yolks into two separate bowls.

In the bowl with the yolks, whisk together 3 large yolks with 60ml of milk, 1 teaspoon of vanilla extract, and the zest of half a lemon.

Sift in 80g of all-purpose flour and 1 teaspoon of baking powder, stirring gently until just combined and smooth.

In a clean bowl, add the egg whites and a splash of 1 teaspoon of white vinegar or lemon juice.

Using a handheld or stand mixer, beat the egg whites on medium speed until frothy.

Gradually add 30g of granulated sugar, continuing to beat until stiff peaks form, about 3-5 minutes.

Gently fold one-third of the meringue into the yolk mixture using a spatula.

Fold in the remaining two-thirds of the meringue carefully.

Heat a non-stick pan over low heat and lightly grease it with neutral oil.

Portion the batter into 2-3 mounds in the pan. Cover and cook for 7-8 minutes.

Gently flip the pancakes and cook for an additional 5-6 minutes.

Serve immediately while warm, topping with whipped cream, fresh fruits, or powdered sugar.