Separate the egg whites from the yolks in two clean mixing bowls. Whisk the yolks with 60ml of milk, ½ teaspoon of vanilla extract, and the optional lemon zest until smooth. Sift in 100g of all-purpose flour and 1 teaspoon of baking powder. Mix until no lumps remain.

In a separate bowl, beat the egg whites until frothy, about 1-2 minutes. Gradually add 30g of granulated sugar while continuing to whip. Whip until stiff peaks form, approximately 3-5 minutes.

Gently fold one-third of the meringue into the yolk batter. When just blended, add the remaining meringue in two parts, folding carefully until fully incorporated.

Preheat a nonstick pan over low heat and lightly grease with oil. Spoon 2-3 mounds of batter onto the pan, cover with a lid, and cook for 7-8 minutes until golden brown.

Gently flip each pancake using a spatula, cover the pan again, and cook for an additional 5-6 minutes. The pancakes should be fluffy and slightly jiggly inside.

Serve immediately with your favorite toppings like whipped cream, fresh berries, powdered sugar, or maple syrup.