To make the pancakes, mix the eggs into the flours with a whisk, then add the milk gradually to avoid any lumps. Finally mix in the salt and lemon zest and leave the batter to rest for 1 hour.
Add a smear of vegetable oil to a non-stick pan and cook the pancakes. They should be very thin and well cooked, almost dry.
Whisk the eggs, sugar, lemon juice and zest together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens. Do not boil. Pass the mixture through a fine sieve, then whisk in the butter, cut into small pieces. Cover and leave to cool.
Preheat the oven to 200°C/ Gas 6. Line the base of a round, non-stick cake tin, about the same diameter as the pancakes, with greaseproof paper. Place a pancake in the tin followed by a thin layer of the lemon butter. Repeat the layers until all the pancakes and lemon butter have been used. Cover with greaseproof paper and bake in the oven for 20 minutes. Leave to cool in the tin, then cut into slices when cold and serve with fresh berries. If you like, decorate with mint and orange zest.
Photo credit: Tara Fisher