In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate small bowl, whisk together the milk, cream, melted butter, egg, and lemon zest.
Pour the wet ingredients into the dry, and whisk until no streaks of flour remain, but do not whisk the lumps out.
Let the batter rest while you preheat the griddle.
Add a thin layer of extra butter to the griddle, and turn the heat to medium.
Using a 1/3-cup measuring cup, portion out pancakes slowly. To get a perfect circle, do not move the cup around the pan; pour in one continuous motion.
Cook the pancakes on the first side until bubbles appear on the surface. Flip and finish cooking.
Serve with extra butter and maple syrup.