If using, beat the 1/2 cup cold heavy cream with 1 tablespoon sugar and 1/2 teaspoon vanilla until soft peaks form. Refrigerate while preparing the pancakes.

Separate the eggs and whisk the yolks with the milk, 1/2 teaspoon vanilla extract, and optional lemon zest. Sift in the flour and baking powder and mix until smooth.

Beat the egg whites with the vinegar until foamy, then gradually add the 2 tablespoons batter sugar. Continue until glossy, stiff peaks form.

Stir one-third of the whipped whites into the yolk mixture. Gently fold in the remaining whites until no large white streaks remain.

Lightly oil a large nonstick skillet over low heat and divide the batter into 4 equal mounds, adding a second scoop to each. Add 1 tablespoon water to an empty area of the pan, cover, and cook for 6–7 minutes until the bottoms are golden and the edges begin to set.

Turn the pancakes gently, add another small splash of water to the pan, and cover. Cook over low heat for 4–5 minutes until golden, springy, and 160°F in the centers, with no wet batter.

Serve 2 small pancakes per person. Add optional whipped cream, berries, powdered sugar, or maple syrup.