Separate the eggs and prepare the batters

• Separate the egg yolks from the whites, keeping the whites in a cold bowl.
• Whisk the yolks with the milk, vanilla extract and oil until smooth.
• Sift in the cake flour and baking powder, then whisk to a smooth batter.

Whip the egg whites

• Add the lemon juice to the egg whites and beat until foamy.
• Gradually add the sugar while beating to a glossy, stiff meringue with soft peaks.

Fold the meringue into the batter

• Fold a third of the meringue into the yolk batter to loosen it.
• Gently fold in the remaining meringue in two additions, keeping the air in the mixture.

Cook the pancakes

• Grease the pan lightly and heat over low heat.
• Spoon tall mounds of batter into the pan, cover and cook until the base is set.
• Add a little more batter on top of each pancake, cover and continue cooking.
• Flip carefully, cover and cook until golden and cooked through.

Serve

• Slide the pancakes onto plates and serve immediately while fluffy.