PREPARATION
Separate the eggs into whites and yolks. Whisk egg yolk, milk, and vanilla extract in a large bowl. Then pour the flour and baking powder into the bowl, mix to combine.
Place the egg whites and lemon juice in another bowl. Add sugar in two parts, beat with a stand mixer. Beat until stiff.
Add the meringue to the egg yolk mixture and mix gently. Avoid breaking the meringue.
Brush the pan with cooking oil. Pour the pancake batter into the hot pan and cover with the lid. Cook them for about 3 to 5 minutes.
Check each pancake to see if it is turning golden brown, then carefully flip it over. Cover with lid and cook for about 3 minutes.
Add maple syrup on top and sprinkle with powdered sugar.
