Preheat the pan over the lowest heat. Separate eggs into the whites and yolks, make sure no egg yolk gets into the egg whites. Whisk the egg yolk, milk and vanilla extract in a large bowl. Then shift the flour and baking powder into the bowl, mix to combine.
Put the egg whites and lemon juice into another clean bowl. Add the sugar in three parts, whip them up with a stand mixer. Whip until the stiff peak stage.
Add the meringue to the egg yolk mixture and mix it gently. Avoid breaking the meringue.
Brush the pan with the cooking oil. Remove the excess oil with paper. Pipe the pancake batter onto the heated pan and cover with the lid. Bake them for around 4 minutes.
Check each pancake if it becomes a golden color, then gently flip it upside down. Cover with the lid and bake them around 3 minutes.
Transfer to the plate, enjoy with your favorite cream or jam!