Mix milk, sunflower oil, and salt until well combined.
Sift in the low-gluten flour and mix until no dry flour remains.
Separate the egg yolks and whites. Add the yolks directly to the batter and mix well. Place the whites in a separate clean, dry bowl.
Add white vinegar and a portion of the sugar to the egg whites. Beat until soft peaks form, then add the remaining sugar and continue to beat until stiff peaks form.
Fold 1/3 of the egg white mixture into the batter until evenly mixed.
Gently fold the batter back into the remaining egg white mixture until just combined.
Preheat a pancake griddle and pour about 8 cm diameter dollops of batter onto it.
Flip the pancakes when bubbles form on the surface.
Cook for about another minute, then remove and stack the pancakes.
Decorate with raspberries, blueberries, and confectioner's sugar.