These Japanese style pancakes are often called souffle pancakes. They're puffy and light, and our version is full of lemony flavor and goodness. Just as with a souffle, the eggs are separated, and the beaten whites create the light texture.
Set aside 3 tablespoons of sugar, and measure the rest of the sugar and lemon zest into a bowl. Using the back of a spoon, blend the two together.
Add the egg yolks to the lemon sugar, and beat until thick and golden.
Beat in the milk until well blended.
In a separate bowl, measure the flour, baking powder and salt, and toss with a fork to combine.
Add the flour mixture to the egg yolk mixture and beat until well blended.
In another clean bowl, beat the egg whites with the remaining 3 tablespoons of sugar until peaks form. They should be stiff, but not too stiff.
Carefully combine the egg whites and the rest of the batter. Take a third at a time, folding the mixture over only until it is just incorporated. Too much beating will deflate the batter.
Heat the oil in a large skillet over a low setting.
Scoop or spoon the batter into the pan in small circles of about 1/4 up.
Cover the pan and cook for 2 to 3 minutes.
Remove the lid, and add another 1/4 cup or so of batter on top of the pancakes as they cook.
Cover and cook for another 5 minutes.
Flip the pancakes very carefully, and cook for another 4 to 5 minutes.
Notes
Note: You'll need 3 1/2-inch metal ring moulds in order to make perfect rounds. Without them, you can still approximate the look by carefully spooning the batter into the pan.