Instructions:
In a large bowl, beat the egg whites until stiff peaks form. Gradually add in 1 tablespoon of the granulated sugar and beat until the egg whites are glossy and hold their shape.
In a separate bowl, beat the egg yolks with the remaining 1 tablespoon of granulated sugar until the mixture is light in color and thick. Add in the heavy cream, flour, baking powder, milk, vinegar, and vanilla extract, and beat until well combined.
Gently fold the egg yolk mixture into the egg white mixture until just combined.
Heat a non-stick pan over medium heat and lightly oil it. Scoop 1/4 cup of the batter into the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is lightly browned. Repeat with the remaining batter.
Serve the pancakes hot, topped with sweetened whipped cream, berries, lemon zest, and a dusting of powdered sugar. Drizzle with maple syrup and enjoy!
