In a mixing bowl, whisk the egg yolks until smooth. Add the milk, all-purpose flour, and baking soda, then whisk until just combined. Place the batter in the refrigerator while you prepare the meringue.

To make the meringue, add the egg whites, lemon juice, and cornstarch to a large mixing bowl. Using a hand mixer or stand mixer, beat the egg whites on high speed. Gradually add the granulated sugar while continuing to beat. Beat until the meringue forms stiff peaks.

Add one-third of the meringue to the egg yolk batter and gently fold until just combined. Pour the batter into the remaining meringue and continue folding gently until just combined. Be careful not to overmix or deflate the air bubbles in the meringue.

Transfer the batter to a piping bag and cut off the tip.

Heat a skillet over low heat and lightly grease the surface.

Pipe the batter onto the skillet, building each pancake into a tall mound about 3 inches high. I was able to fit 2 pancakes at a time in a 9-inch skillet. Add 1 teaspoon of water to the side of the skillet, making sure the water does not touch the batter. Cover with a lid and cook for 1 minute.

Remove the lid and pipe additional batter on top of each pancake to create more height. Add another 1 teaspoon of water to the side of the skillet without touching the pancakes. Cover and cook for another 2 minutes.

Remove the lid and gently flip each pancake. Add 1 teaspoon of water to the side of the skillet, cover, and cook for another 3 minutes.

Remove the lid and serve the pancakes immediately with a dusting of confectioners' sugar, fresh berries, and honey

Repeat the steps with remaining batter.