Whisk eggs, baking powder, sugar, salt & lemon zest until fluffy
Alternate adding milk and flour. Stir until just combined and still a little lumpy
Heat pan on medium-high 5 min. Add ¼ cup clarified butter
Once shimmering, ladle ⅓ cup batter per pancake. Keep butter in the pan at all times
Cook 2-3 min per side until dark, crispy edges form
Serve with salted butter + maple syrup
