Make the soufflé pancake batter:

Separate the egg whites and yolks into two separate bowls, being careful not to break the yolk.

In the egg yolk bowl, add milk, vanilla, and lemon zest (if using), then whisk briefly until combined. Sift in the flour and baking powder. Whisk until smooth and no dry flour is visible. Set aside.

In the egg white bowl, add vinegar or lemon juice. Using a hand mixer, beat the egg whites on medium speed until frothy. Gradually add sugar a little at a time.

Once all the sugar is added, increase speed to medium-high and continue beating until stiff peaks form.

Gently fold in ⅓ of the meringue into the egg yolk mixture with a rubber spatula. Once combined, add the remaining meringue and fold gently until no streaks remain. Be careful not to overmix as this can deflate the batter.

Cook the pancakes:

Heat a large nonstick pan over low heat and lightly grease it with oil. Wipe away excess oil to avoid greasy pancakes.

Use a spoon, large cookie scoop, or piping bag fitted with a large round tip to portion out the batter into the pan, forming 2 to 3 pancakes. Try to keep the batter tall to ensure the pancakes are fluffy.

Cover the pan with a lid and cook the pancakes for 7-8 minutes, until the bottom is golden brown. Gently flip the pancakes, cover, and cook for another 5-6 minutes until golden brown and cooked through.

Serve the pancakes immediately with whipped cream, assorted berries, powdered sugar, and maple syrup.

Optional sweetened whipped cream:

In a mixing bowl, combine heavy cream, sugar, and vanilla. Use a hand mixer or whisk by hand to whip the cream until firm peaks form. Keep refrigerated until ready to serve.