01 -
Start by splitting your eggs—whites in one bowl, yolks in another. Add milk, vanilla, and maybe some lemon zest into the yolk bowl. Next, sift and mix in the baking powder and flour until it's nice and smooth.
02 -
Put vinegar into the bowl with egg whites and whisk until you get a foamy texture. Slowly sprinkle in sugar while whisking, then whip at a higher speed until you see stiff peaks form.
03 -
Mix a third of your whipped egg whites into the yolk mixture. This doesn't need to be too precise. Once that’s done, gently fold the rest in, being careful to keep it as airy as possible.
04 -
Turn your stove to low—you want it barely hot! Oil the pan lightly and wipe off extra oil. Scoop or pipe your batter into tall piles in the pan. Cover it up and let it cook for 7-8 minutes until the undersides are golden.
05 -
Turn the pancakes over lightly, then cover them again. Cook for another 5-6 minutes until they aren't raw in the middle.
06 -
Stack the pancakes and top them while warm. Add cream, syrup, powdered sugar, fresh berries—or all of it, if you can't decide!