Irkotta-Filled Pancakes

Serves 2
Prep Time 20 mins
Cooking 10 mins
Level low


  • 3 Eggs
  • 240g Hanini Irkotta
  • 180g Self Raising Flour
  • Pinch Baking Powder
  • 15g Sugar
  • 420ml Skimmed Milk
  • 60ml Olive Oil
  • 2 tablespoons Lemon Zest
  • to top Fresh Sliced Strawberries
  • to garnish Mint
In a large bowl, whisk together eggs and irkotta until smooth. In a separate smaller bowl whisk together the flour, baking powder and sugar. Add the milk and lemon zest. Continue stirring until smooth. Pour the flour mixture into the irkotta mixture and mix well to combine. Add the oil and continue whisking until the mixture is smooth. Heat a non-stick pan until hot. Ladle out the batter to form a small pancake. When the edges start browning, flip the pancake and cook for another 2 minutes. Fold pancakes over and fill with sliced strawberries and mint.

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