Prepare the batter by separating egg whites and yolks. Whisk together milk and vanilla in yolk bowl, then sift in flour and baking powder until smooth.

Make meringue by adding vinegar to egg whites. Whip until frothy, gradually adding sugar, then whip to stiff peaks.

Gently fold one-third of the meringue into the yolk mixture, then fold in remaining meringue carefully to maintain airy texture.

Cook on low heat, spooning batter into greased pan for mounds. Cover and cook until golden, then flip and cook until fully set.

Serve immediately with toppings like whipped cream, fresh berries, or syrup for an irresistible treat.