How To Make Lemon Mint Honey And Ricotta Pancakes

This is a delicious Bondi Harvest take on Sunday morning pancakes. They’re super easy and somewhat impressive, if we do say so ourselves.

If you’re gluten intolerant then use gluten-free self-raising flour instead. Too easy!

Ingredients

1 cup self-raising flour
1 teaspoon baking powder
1 teaspoon sugar
1 egg
1 cup milk
250g ricotta
zest of 1 lemon
2-3 tablespoons of honey
1/3 cup of fresh mint leaves, finely chopped
butter, for greasing
seasonal fruit salad, to serve.

Instructions

Mix dry ingredients in a large mixing bowl. Make a well in the centre.
Add egg into well. Add milk slowly while continually whisking.
In a separate bowl, combine ricotta, zest, honey and mint.
Heat a frying pan over medium heat. Grease with a little butter. Pour batter into pan (about 1/4 cup).
When edges begin to colour and bubble appear, flip the pancake and cook on there side until golden. Repeat with remaining batter.
Place pancakes on a flat surface. Spoon ricotta mixture down the centre of each pancake and roll up.
Serve with seasonal fruit salad.

Notes

Equipment:

25cm pan with lid
Chopping board
Camp suitcase stove

*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice.