Place milk and lemon juice and zest into a jug and set aside to curdle.
In another bowl, combine flour, baking powder, salt, poppy seeds, and sugar, make a well.
Add eggs into the milk and lemon juice mixture and whisk until combined. Then pour it into the well in the flour bowl. Using a whisk, gently combine the dry and wet ingredients until a smooth batter forms.
Heat a fry-pan on medium heat and ladle in equal amounts of batter to make pancakes. Cook for 3-4 minutes or until you see bubbles rising on the top of the pancakes, then flip and cook for a further 2 minutes.
Repeat until all pancakes are cooked and serve while warm.