Start by carefully separating the two eggs, placing the egg whites in one bowl and the yolks in another.

In the bowl with the egg yolks, add milk, vanilla extract, and optional lemon zest. Mix until well combined.

Sift in flour and baking powder, mixing until the batter is smooth and free of lumps.

In the egg whites bowl, whip the whites until frothy, then gradually add sugar while whisking until stiff peaks form.

Gently fold the whipped egg whites into the egg yolk mixture using a spatula.

Heat a non-stick skillet over low to medium-low heat and lightly coat with oil.

Take a round mold or ring and place it in the skillet. Pour batter halfway into the mold.

Add a few drops of water to the skillet and cover with a lid to create steam while cooking.

Cook for about 6-8 minutes until the bottoms are golden brown, then flip and cook for another 6-8 minutes.

Remove the pancakes from the mold and transfer them to a plate.

In a bowl, combine cold heavy cream, granulated sugar, and vanilla. Whip until soft peaks form.

Stack the pancakes on a plate, top with sweetened whipped cream and assorted berries, dust with powdered sugar, and drizzle with maple syrup.