Mix your lemon zest into your sugar, this releases more lemon oils and adds flavour.
Sift together your flour, baking powder and salt over your sugar and lemon zest and mix together.
Mix your melted butter, lemon juice and vanilla extract into your room temperature milk. Don't worry if it looks a little curdled.
Add an egg to your dry mixture and beat in on a low setting.
Setting your mixer at a low setting gradually pour in your milk mixture, beating continuously. Once it has all been added turn your mixer up to medium and beat until you have a smooth and lump-free batter.
Wipe your frying pan with a generous coating of butter and then heat on a medium-high setting until the butter starts to just bubble and sizzle a little.
Turn the heat down to medium and, using a large spoon, drop a spoonful of batter into the pan ensuring enough space is left between each pancake to allow them to spread out as they cook.
Cook until the base is golden brown - this will only take about 1 ½ minutes. Bubbles will form in the batter on the topside of the pancake as it cooks. Check the base is nice and golden (use a palette knife or butter knife to gently lift it up) before gently flipping it over and cooking the underside, this will take up to a minute.
Remove and set aside on a warmed plate.
Add more butter and then begin cooking the next batch of lemon pancakes.
Stack and serve with cherry syrup drizzled over the top.