First, start by placing the egg yolks, 1 tbsp sugar, vanilla and baking powder in a large bowl and whisk until mixed.
Then add flour and milk and whisk until blended.
Place egg whites in the bowl of a stand mixer and add lemon juice and salt.
Using the whisk attachment, whip on medium speed until foamy (about a minute)
Continue to whip while slowly adding in the remaining 5 tbsp of cane sugar.
Turn up the mixer to high speed and whip until stiff, glossy peaks form and meringue doubles in size. This will take about a minute. Be sure to not overbeat the meringue.
Heat a non-stick skillet with a lid over low heat
Coat the inside of the ring mold with cooking spray (can also use butter but spray is easier)
Using a rubber spatula, gently fold the meringue into the egg yolk mixture, ⅓ cup at a time, until just mixed and no streaks remain.
Remove the lid from the skillet and spray the pan with cooking spray.
Pour ½ cup of batter into each 3" wide pastry ring and place the lid back on the skillet
Cook on low heat until they begin to rise and start bubbling (about 3-4 minutes)
Remove the lid and slide a flat spatula (carefully, they are fragile) and flip the pancake in the ring to cook the other side.
Replace lid and cook until pancakes spring back to the touch (about 2-3 minutes)
Repeat until all pancakes are done.
Serve with butter, real maple syrup, fresh berries, and powdered sugar, if desired