Sift flour and sugar into a bowl. Make a well in the center of the dry ingredients.

Add the lemon zest, milk, egg and melted butter and whisk to combine.

Heat a large non-stick frying pan over medium-low heat and grease lightly with butter or oil.

For each pancake, place two tablespoons of batter into the pan.

Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.

Serve warm with fruit and drizzled with syrup.