Separate the eggs, yolks and whites into separate medium sized bowls.
Add the milk, vanilla, lemon zest into the bowl with the egg yolks, Whisk until fully combined. Sift in the flour with the baking powder and whisk all until smooth and no more dry flour can be seen. Set aside.
Add the vinegar to the egg whites and with a hand mixer beat on medium until frothy. Slowly add the sugar continuing to beat. Increase the beater speed and beat until you reacjstif peak stage.
Add 1/3 of the stiff peak meringue to the batter. Foldin in gently with a rubber spatula until therer are no srteaks visible.
Add the remaining meringue o the batter and again fold in with the spatula gently until no streaks remain. Do not over mix or the air will escape form the batter.
To cook the pancakes
Heat a large non-stick pan to low heat. Oil the pan lightly and wipe away any excess.
Use a large scoop or piping bag to make 2 or 3 pancakes piling the batter as high as possible. Your are trying here to minimize the spreading out of a normal pancake. Add a teaspoon or two of water to the pan to create some steam.
Cover the pan with a lid and cook for 7-8 minutes until the bottom is a nice golden brown. Carefully flip the pancakes over. Re-cover and continue to cook for a further 5-6 minutes until cooked through.
Serve immediately with the topping/toppings of your choice
To make the sweetened whipped cream
Place the ingredients in a bowl and with a hand mixer beat to stiff peak stage. Keep refrigerated.