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In a bowl, whisk together the large egg and egg yolk until well combined.
Add the baking powder, sugar, and salt to the egg mixture, and whisk until it becomes fluffy.
Incorporate the lemon zest into the mixture.
Gradually mix in about half of the flour and half of the milk, stirring until the batter is almost smooth; it's okay if there are a few lumps.
Add the remaining flour, the rest of the milk, and the melted clarified butter, mixing until just combined.
Preheat a skillet over medium heat and melt some clarified butter in it.
Pour ladles of batter into the pan and cook for about two minutes, or until bubbles form on the surface.
Flip the pancakes and cook for another two minutes until they are golden brown.
Continue adding clarified butter to the pan as needed for the next pancakes.
Serve the pancakes warm with maple syrup on the side.