Place egg whites in one bowl and yolks in another. Make sure the egg whites have no yolk inside.

Whisk the egg yolks with milk and vanilla. Mix until the mixture becomes smooth and creamy.

Add flour and baking powder to the yolk mixture. Whisk slowly until the batter is thick and smooth.

Add lemon juice to the egg whites. Beat them with a hand mixer until soft peaks form.

Add sugar one spoon at a time. Keep beating until stiff peaks form. The mixture should look shiny and firm.

Add egg white foam to the yolk batter. Fold gently with a spatula. Do not mix too hard or foam will flatten.

Warm a non-stick pan on very low heat. Lightly grease with butter or oil to prevent sticking.

Place a big spoonful of batter in the pan. Add another spoonful on top to make height.

Cover the pan with a lid. Cook slowly so pancakes rise and become jiggly.

After some minutes, gently flip the pancakes. Cook on the other side until golden and fluffy.

Press lightly. They should feel soft and springy. Do not overcook or they lose fluffiness.

Serve with powdered sugar. Add fruit or syrup if you like sweet flavors.