Separate the egg whites and yolks. Place egg whites in a clean, dry bowl.

Whisk the yolks, milk, and vanilla extract together in a separate bowl until smooth.

Sift the cake flour and baking powder into the yolk mixture. Mix until just combined.

Add lemon juice or cream of tartar to the egg whites. Whip them until frothy, then sprinkle in sugar until stiff peaks form.

Fold one-third of the meringue into the batter, then fold in the remaining meringue in two batches.

Heat a non-stick skillet over low heat and grease it with butter.

Spoon the batter into the skillet, optionally using ring molds. Cover and cook for 4-5 minutes.

Flip the pancakes carefully and cook for another 4 minutes until golden.

Serve warm with powdered sugar, fresh berries, and mint.