In the bowl with the yolks, stir together the milk, vanilla, and lemon zest. Once blended, sift in the flour and baking powder. Mix until the batter is smooth and no dry spots remain. Set aside.

Add the vinegar (or lemon juice) to the bowl of egg whites. Using a hand mixer, beat on medium speed until foamy. Slowly sprinkle in the sugar while mixing.

After all the sugar is incorporated, increase the speed slightly and continue beating until the egg whites form stiff peaks. That means when you lift the beaters, the peaks stand upright without folding over.

Gently fold about one-third of the whipped egg whites into the yolk mixture using a spatula. Mix carefully until mostly combined.

Add the remaining egg whites and fold slowly and delicately. Stop as soon as the batter looks uniform. Overmixing will knock out the air and flatten the structure. Think “handle like a cloud.” ☁️

Transfer the batter to a piping bag with a wide round tip, or simply use a large spoon or scoop.

Spoon or pipe the batter into 2–3 tall mounds. Aim upward rather than outward—height is your friend here.

Cover the pan with a lid and cook slowly for 7–8 minutes, until the bottoms turn golden.

Carefully flip each pancake, replace the lid, and cook another 5–6 minutes until fully set and lightly browned. Low and slow is the secret to that soufflé texture.

Serve immediately with whipped cream, berries, powdered sugar, or syrup.

If using an electric mixer, begin at a low speed to avoid splashing, then increase gradually. Stop when soft or firm peaks form, depending on how sturdy you want it. Keep chilled until ready to use.