Using the citrus press, collect the lemon juice and grate the zest. Set aside.
In a mixing bowl, whisk together flour, baking powder and sugar.
Make a well, add the beaten eggs, lemon zest and lemon juice.
Gently start mixing inwards going outwards with your mini whisk.
Add a splash of milk at a time. Continue mixing until incorporated.
Let your batter rest at room temperature for about 20 minutes. This will allow the milk to be converted into buttermilk, giving your pancake extra fluffiness.