Bring your eggs to room temperature for easier whipping. Warm milk slightly (not hot).

In a large nonstick skillet, add a thin layer of butter or oil and warm it over the lowest heat setting.

In a bowl, whisk the egg yolks with 2 tablespoons sugar until slightly pale.

Add milk, vanilla, lemon juice, and lemon zest. Stir to combine.

Sift in the flour, baking powder, and salt. Mix until smooth—don’t overwork it; a few tiny lumps are okay. Set aside.

In a clean, dry bowl, beat the egg whites with cream of tartar until foamy.

Gradually add 1–2 tablespoons sugar and continue beating to glossy, stiff peaks.

Add one large spoonful of the meringue into the yolk batter and mix to lighten it.

Then gently fold in the remaining whites in two additions. Use a spatula and fold with big, sweeping motions.

If using rings, grease them and place on the skillet. Spoon the batter into the rings until about 3/4 full.

If not using rings, spoon tall mounds onto the skillet and use the back of the spoon to shape them.

Cover the skillet with a lid to trap steam and cook for about 4–6 minutes until the bottoms are golden.

Carefully flip and cook for 2–3 more minutes.

Lower heat as needed.

Dust with powdered sugar, spoon warm lemon curd on top, add a dollop of whipped cream and berries if you like, and serve immediately.