Separate the Eggs:

Carefully separate the egg yolks from the whites into two clean bowls.

Prepare the Egg Yolk Mixture:

Whisk the egg yolks with 1 tablespoon of sugar until pale and creamy.

Add milk and vanilla extract, and mix well.

Sift in the flour and baking powder, then gently mix until smooth.

Whip the Egg Whites:

In the other bowl, add lemon juice to the egg whites and beat until frothy.

Gradually add the remaining 2 tablespoons of sugar, 1 tablespoon at a time, while beating.

Whip until stiff, glossy peaks form.

Combine the Mixtures:

Gently fold the whipped egg whites into the yolk mixture in three batches.

Use a spatula to fold carefully, preserving the airiness of the batter.

Heat the Pan:

Heat a non-stick frying pan over low heat and lightly grease it with butter.

Scoop the batter into the pan, stacking it high for a thick pancake (use ring molds if desired).

Cook with Care:

Cover the pan with a lid and cook for 4-5 minutes.

Gently flip the pancakes, cover again, and cook for another 4-5 minutes.

Serve Warm:

Carefully transfer the pancakes to a plate and serve immediately with your favorite toppings.