2 large eggs

2 tablespoons milk

½ teaspoon vanilla extract

1 teaspoon lemon zest (optional)

¼ cup all-purpose flour (fluffed, spooned, and leveled)

¼ teaspoon baking powder

½ teaspoon white vinegar (or lemon juice)

2 tablespoons granulated sugar

Oil (any neutral oil, for cooking)

Sweetened whipped cream: ½ cup heavy cream (cold)

1 tablespoon granulated sugar (more or less to your preference)

½ teaspoon vanilla

Optional toppings: Sweetened whipped cream, assorted berries, powdered sugar, maple syrup

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Separate the egg whites and yolks into separate bowls, being careful not to break the yolk.
In the yolk bowl, add milk, vanilla, and lemon zest. Whisk briefly to combine.
Sift the flour and baking powder into the yolk mixture, whisking until smooth with no dry flour visible. Set aside.
In the egg whites bowl, add vinegar or lemon juice. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar a little at a time.
Once all sugar is added, increase the speed to medium-high and beat until stiff peaks form.
Fold ⅓ of the meringue into the egg yolk mixture gently, ensuring it is well-combined. Add the remaining meringue and fold again, making sure no streaks remain. Do not over-mix, or the meringue will deflate.
Transfer the batter into a piping bag with a large round tip, or use a spoon to scoop.
Heat a large nonstick pan over low heat and lightly grease it with oil. Wipe away excess oil.
Using a spoon, cookie scoop, or piping bag, portion the batter into the pan to form 2 to 3 tall mounds of batter.
Cover the pan with a lid and cook for 7-8 minutes until the bottom is golden brown. Carefully flip the pancakes and cover again. Cook for another 5-6 minutes until golden and cooked through.
Serve immediately with whipped cream, berries, powdered sugar, and maple syrup.
Optional sweetened whipped cream: In a mixing bowl, combine cold heavy cream, sugar, and vanilla. Whisk or use a hand mixer to whip the cream until stiff peaks form. Keep refrigerated until serving.

These pancakes are best enjoyed fresh but can be stored in the fridge for up to 1 day.
Make sure to fold the meringue gently to avoid deflating the batter.
You can experiment with flavor add-ins like matcha, cocoa powder, or cinnamon.
For extra decadence, try topping the pancakes with chocolate syrup or Nutella.
If you don’t have a piping bag, a spoon or cookie scoop works just fine for portioning the batter.