Mix milk and vinegar together and set aside.

Add flour, baking powder and salt together and stir well.

Add egg yolk and melted butter to the milk and vinegar mixture and stir.

In a mixer or in a bowl with an electric whisk attachment, add egg whites, lemon juice and begin beating the egg whites while slowly adding in the sugar, whisk egg white mixture until stiff peaks form.

Add the milk mixture to the flour mixture and stir together.

Spoon in a little bit of the egg white mixture so the batter loosens up slightly.

Gently fold in the rest of the egg whites but don't over mix. You want the air from the egg whites in the batter.

Using a measuring cup or scoop of some sort, spoon the batter gently into a slightly greased non-stick pan. Cook until one side a golden and has a good enough skin on it to flip over.

Flip over and place a baking dish, pan or bowl over the pancake to trap in the heat so the sides cook.

The pancake may still look giggly but once the sides are set and top and bottoms are golden these are done. You may have to check a few to make sure they are cook thoroughly and adjust you heat slightly.

Enjoy!