Place the flour into a bowl along with all the other ingredients up to and including the sodium bicarbonate, mix and make a well in the centre. Whisk together the milk, eggs, butter and lemon zest, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Stir in the lemon juice.
Heat a little clarified butter in a wide non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking, cover and set aside. Repeat these steps with the remainder of the batter.
Citrus fruit salad
Slice off the top and bottom of the oranges and grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Squeeze the juice out of the left-over peelings, bring to the boil in a pan with the water, sugar and tea, reduce to a syrupy consistency. Plate up the pancakes and citrus fruit salad, drizzle with the syrup.