Prepare the Egg Mixture:
Separate the egg yolk and egg white into two separate bowls.
In the bowl with the egg yolk, add the milk, vanilla extract, and lemon juice. Mix them together until combined.
Sift in the flour and mix until smooth. Set aside.
Whisk the Egg Whites:
In the bowl with the egg white, use an electric mixer or a whisk to beat the egg whites. Start on low speed, gradually increasing to medium, until soft peaks form.
Add the sugar to the egg whites a little at a time, continuing to beat until stiff peaks form (the whites should stand up firmly when you pull out the whisk).
Combine the Mixtures:
Gently fold the egg whites into the egg yolk mixture in batches. Be careful not to deflate the air bubbles, as this will keep your pancakes fluffy.
Use a spatula to fold the mixture until just combined.
Cook the Pancakes:
Heat a non-stick frying pan over low heat and lightly grease it with butter or oil.
Spoon the batter into the pan, making sure to form thick mounds (you can use a ring mold to help shape them if you prefer). Cover the pan with a lid.
Cook on low heat for about 4-5 minutes. Once the bottom is golden, carefully flip the pancakes over, and cook for another 4-5 minutes, keeping the lid on.
Serve:
Once the pancakes are golden brown and fluffy, stack them on a plate.
Optionally, dust with powdered sugar, drizzle with syrup, or add fresh fruit and whipped cream for extra indulgence.
Tips:
Make sure to beat the egg whites to stiff peaks to get the signature fluffy texture.
Keep the heat low while cooking to prevent burning the pancakes before they cook through.
For extra height, you can cook the pancakes using a mold, but they will also turn out fluffy without it.
Enjoy these delicious, super fluffy soufflé pancakes with your favorite toppings! 
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