Fluffy Lemon Pancake with Homemade Buttermilk Syrup

Instructions:

1. In a large mixing bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and moist, releasing the essential oils.
2. Whisk the remaining dry ingredients (flour, baking powder, 3g baking soda, and salt) into the lemon-sugar mixture.
3. In a separate jug or bowl, whisk together the 360ml buttermilk, egg, 45g melted butter, and lemon juice.
4. Pour the wet mixture into the dry ingredients. Whisk gently until just combined; do not overmix, as small lumps in the batter are acceptable and help maintain fluffiness.
5. Scoop 60ml of batter per pancake onto the heat and cook until bubbles form on the surface, then flip and cook until golden brown.
6. While pancakes cook, prepare the syrup by combining 120ml buttermilk, 115g butter, and 150g sugar in a large saucepan over medium heat.
7. Bring to a boil, then remove from heat and whisk in 3g baking soda and 5ml vanilla extract until the syrup triples in volume and turns pale gold. Serve immediately over the warm pancakes.