Whisk the egg yolk with sugar until pale and frothy. Then mix in the milk in batches.
Mix in the flour and baking powder over the yolk mixture and whisk well until everything is incorporated.
Whip the egg whites with the lemon juice until frothy and pale. Then add in the sugar in batches until the whites are whipped into a glossy thick meringue that holds a peak.
Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until well incorporated. Then transfer the egg yolk mixture to the remaining egg whites, and use a spatula to fold together gently.(careful not to deflate)
Heat up a non-stick frying (with a lid) pan over low heat. Lightly brush with oil and use a paper towel to rub it around and remove excess oil. Using a pastry bag to squeeze desired amount of the batter onto the pan and add in OATME Freeze-Dried Blueberries and Raspberry on top. Then squeeze some additional batter to cover up the Freeze-Dried Fruits.
Cover with lid and cook for 8-10 minutes. And make sure to flip the pancake half way through.
In a large bowl, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
Transfer wiped cream to separate containers and add in OATME Freeze-Dried Dragon Fruit and Raspberry.
Decorate the pancake with wiped cream, OATME Freeze-Dried Fruits, and confectioners' sugar.