The leaning tower of lemon pancakes

I made pancakes again. This time I modified the recipe a little, replacing the vinegar with lemon juice and adding the zest of two lemons. (I doubled the recipe, so it's actually the zest of one lemon if I follow the quantity in the recipe.) I also halved the butter, because I had read in a comment that someone forgot the butter and the pancakes turned out fluffier. I didn't dare to omit the butter completely because I was afraid the pancakes would stick to the pan.

The pancakes were definitely fluffier... though I'm not sure whether it was due to the additional lemon zest or just the reduction of butter. The pancake batter was fizzing a lot before I cooked it.

Another difference is that the batter spread itself out better in the pan... I didn't need to spread it out by turnng the pan, like I did previously. Maybe my manual spreading was why the previous pancakes turned out thinner. But this time I used low-fat milk versus the full cream milk last time... the full cream milk could have contributed to the thicker batter too. Now that's too many factors to consider... I will just see what happens next time.

As for the lemon taste, it was nice and fragrant in the first pancake that I ate, but the taste was dulled out the more I ate. So... I guess I shouldn't eat too much in one sitting. :P