1. Place a frying pan over a medium low heat with the oil. Use a brush or some paper towel to spread it out so the entire pan is covered. See note 1

2. In a bowl whisk together the egg yolks, baking powder, flour, vanilla essence and milk until you have a smooth thick batter.

3. In a separate bowl start to whisk the egg whites and lemon juice. See note 2. A little at a time add the sugar as you whisk. Keep going until you have stiff peaks. This meringue mix will make or break your pancakes so you need to make sure it’s thick enough (but don’t overwhisk or you’ll break the mixture)

4. Add a dollop of the egg white mixture to the flour mixture and whisk until just combined. Pour the flour mixture into the egg whites and fold just enough to combine the mixture – you don’t want to deflate it!

5. Using an ice cream scoop place dollops of the mixture into the frying pan. Add another scoop of the mixture on the top of each dollop. Don’t over crowd the pan and allow room for them to expand. They stick together like nothing else (trust me!). Cover the pan.

6. After around 3 minutes remove the lid and add another dollop of the mixture on top of each pancake. Cover and cook for a further 3 minutes.

7. Place a spatula under one of the pancakes. Gently flip the pancake by rolling it over. Repeat for all pancakes.

8. After a further 6 minutes remove the pancakes from the pan and serve immediately.

9. Top with your choice of fruits, whipped cream, syrup and icing sugar. Lovely!