In a jug, whisk the milk, oil, egg, vanilla and lemon zest.
Make a well in the centre of the dry ingredients, pour in the wet ingredients and whisk to combine. The batter will be slightly lumpy.
Heat a griddle or non-stick frying pan over a medium heat and spray with non-stick cooking spray or lightly coat with a little oil.
When the pan is hot, for each pancake spoon 2-3 tablespoons (or ¼ cup) of batter onto the skillet.
Cook for about 2 minutes, until the surface of pancakes start to form bubbles, then carefully flip over with a spatula, and cook for a further 1-2 minutes until browned on the other side. Repeat with the remaining batter.
NOTE: If the pancakes start to get too browned, lower the heat.
For the lemon cream, add all ingredients to a bowl and beat until thick.
Serve the pancakes warm, topped with the lemon cream.
Notes
Store: Store pancakes wrapped in the fridge for up to 3 days.Reheat: Reheat your pancakes in the toaster (as long as they had no toppings), or in a skillet/frying pan.Freeze: You can freeze your pancakes, with a square of waxed paper or baking parchment paper between each one, in a ziploc bag in the freezer for up to 3 months. Allow to thaw then reheat as above.