Directions

1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a glass measuring cup and let cool for 10 minutes.

2. Whisk together sugar and flour in a medium bowl. Combine eggs, vanilla, and salt in a medium bowl and whisk together until frothy, about 1 minute. Add egg mixture to flour mixture and stir with a spatula just until combined. Add the cooled brown butter and honey; stir in just until incorporated. Cover bowl and place in the refrigerator to rest for at least 1 hour, or overnight.

3. Preheat oven to 350°F and butter and flour a non-stick madeleine pan. Use a 1 1/2-inch cookie scoop (or 2 spoons) to fill moulds with a generous tablespoon of batter. Bake for about 14 minutes, until puffed and golden, and edges spring back to the touch. Remove madeleines from oven and immediately turn out onto a wire rack or clean tea towel to cool. Just before serving, decorate with bee pollen.

4. Store in an airtight container at room temperature up to 2 days, or wrap well and freeze.