June 12, 2013

How To Make Lemon Mint Honey And Ricotta Pancakes

How To Make Lemon Mint Honey And Ricotta Pancakes

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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!



  • 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.


  • 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.


  • 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. 

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.




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