Makes approx. 8 large pancakes

Pancake Ingredients

2 eggs

1 cup milk

2 tbsp honey

1 1/2 cups self-raising flour, sifted

Zest from 1 lemon

Unsalted butter, for cooking

Method:

1. In a medium sized bowl, crack the eggs, add the milk and honey. Use electric hand beaters to whiz these ingredients up (a hand whisk works fine too!).

2. Sift in the flower and add the lemon zest. Use the electric beaters again to whiz the batter up until smooth and thick.

3. Heat a large non-stick fry pan over low-medium heat (it’s important the pan doesn’t get too hot otherwise the pancakes will burn on the outside before the inside has cooked - we don’t want that!).

4. Melt a knob of butter in the pan, then scoop 1/4 cup batter and pour it into a heap in the preheated pan. Repeat so you’ve got 2-3 pancakes cooking at a time.

5. Cook for 2-3 minutes on one side, before using an egg-flip to flip the pancakes over. Cook for a further 2 minutes on the other side. Remove from the heat and place on a plate while you cook the remaining batches.

6. Add a small knob of butter to the pan in between batches and repeat!

TIP: Keep an eye on the temperature of the pan, as it continues to heat up the pancakes may start to cook too quickly - that’s ok, just turn the heat down slightly.

TIP: If you want to keep your pancakes warm while they cook, preheat the oven to 50˚C and place them on an oven-proof plate, cover with aluminium foil and pop them in the oven to keep warm.

Ricotta Cream

Ingredients

1/2 cup ricotta

1/4 cup thick cream

1 tbsp honey

Method

1. To make the ricotta cream, combine all ingredients in a bowl. Whisk with electric hand-held beaters until thick and creamy and it holds it’s shape ~ about 30 seconds.
   

To assemble (the best bit!)

Serve the pancakes warm with a scoop of the ricotta cream and a generous drizzle of Summertime Jam (which you can purchase here). The Summertime Jam is well and truly the hero of this breakfast - it provides flavour, sweetness and the taste of Summer!

Enjoy!