Japanese pancakes

We whisk the egg whites with a pinch of salt and a dash of vinegar, then gradually add the sugar until we get a shiny, stiff mixture.

We gently fold the egg white mixture into the yolk mixture, then cook the batter in a pan over low heat until it turns golden.

We separate the yolks from the whites, then whisk the yolks with milk, vanilla, and lemon zest. Gradually add the flour until the ingredients are well combined.