Crack the eggs into a medium sized bowl and whisk lightly with a fork to combine. Stir in milk, vanilla, cooled butter, lemon zest and juice.

In a separate, large bowl, whisk flour, baking powder salt and sugar together until combined. Make a well in the center and pour in wet ingredients. Stir gently just until combined. Batter will be lumpy.

Heat a large skillet or griddle on medium-low heat. Melt a 1/2 tablespoon of butter or vegetable oil in the skillet. Pour batter in 1/4 cup portions onto the hot skillet and cook until small bubbles start to form on the surface; about 1-2 minutes. Flip pancakes and cook an additional minute.

Serve hot with powdered sugar or fresh strawberry syrup.

!Strawberry Syrup

Combine ingredients in a small saucepan over medium-low heat. Cook, stirring often, until strawberries are soft. Mash with a ricer or potato masher. Continue to cook on low for a few more minutes. Remove from heat and cool slightly. Taste and adjust sugar as desired. Sauce will thicken as it sits. Serve warm over hot pancakes.