• 2 large lemons, with good skins
• 3 tablespoons clear honey
• 50 g (

Pare a thin layer of zest from one of the lemons, taking care not to remove any pith. Cut the zest into long strips, and cook these in a little water for 5 minutes. Drain off the water, and add the honey to the pan. Cook the zest in the honey until it begins to turn transparent, as if you were making marmalade.

Make a batter with the flour, eggs and milk, and stir the flavoured honey an