1. Prepare the eggs: Separate the egg yolks from the egg whites, placing them in two clean mixing bowls. Keep the egg whites free from any yolk.

2. Make the egg yolk mixture: Whisk the egg yolks with the milk, vanilla extract, and optional lemon zest until smooth and combined.

3. Add the dry ingredients: Sift the all-purpose flour and baking powder into the egg yolk mixture. Whisk gently until you have a smooth batter with no visible lumps.

4. Whip the egg whites: Add the white vinegar to the egg whites. Beat with an electric mixer until foamy, then gradually add the granulated sugar. Continue beating until the egg whites form glossy, stiff peaks.

5. Fold the mixtures together: Add one-third of the whipped egg whites to the yolk batter and gently mix to lighten it. Carefully fold in the remaining egg whites in two additions, using a spatula and gentle movements to preserve the airiness.

6. Prepare the pan: Lightly grease a nonstick skillet with neutral oil and heat over low heat.

7. Cook the pancakes: Spoon the batter into tall, rounded portions in the skillet. Cover with a lid and cook gently for several minutes until the bottoms are lightly golden and the pancakes begin to set.

8. Flip carefully: Gently turn each pancake over using a spatula. Cover again and continue cooking over low heat until the pancakes are golden on the other side and cooked through.

9. Make the whipped cream: In a chilled mixing bowl, combine the cold heavy cream, granulated sugar, and vanilla extract. Beat until soft to medium peaks form.

10. Serve: Transfer the warm soufflé pancakes to serving plates. Add sweetened whipped cream, assorted berries, powdered sugar, and maple syrup. Serve immediately while soft and fluffy.