Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Serves 4. I suggest serving with blueberries and maple syrup.
Add cream of tartar to egg whites and beat until foamy. Continue beating while adding sugar, 1 tablespoon at a time until egg whites peak.
Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well.
Fold 6 tablespoons of the meringue into the filling mixture.
Pour into a 9 inch baked pie shell.
Top with meringue and bake in a slow oven at 330 degrees, until golden brown. (~20 minutes)
LOUIE'S MERINGUE HINTS ---