Combine egg yolks, sugar, water and vanilla extracts. Whisk until combined.
Sift together flour, baking powder, salt and powder milk. Add the dry ingredients into the batter and mix until free from lumps.
In a separate bowl, combine egg whites and calamansi or lemon juice. Using an electric hand mixer, beat the egg whites until soft peak. Gradually add the sugar until you have a shiny smooth meringue.
Add 1 third of the meringue into the batter and mix. Add the batter into the remaining meringue and gently fold in the mixture unitl combine.
Heat a non - stick pan at the lowest possible heat. Lightly brush the pan with oil and wait for another 5 minutes.
Pour in 6 tablespoons of the pancake batter. Add 1 tablespoon of water onto the side of the pan ensuring that the water will not touch the batter. Cover the pan for 5 to 6 minutes.
Flip the pancake and cover for another 5 to 6 minutes.
Top it up with your favorite pancake toppings.
