Place the flour, baking powder, cinnamon, egg, lemon rind and milk in a food processor, add 2–3 tablespoons water and blend together.
Heat half the oil in a frying pan over a medium heat, pour in one-quarter of the mixture and cook for 2–3 minutes, then flip the pancake over and cook for a further 1–2 minutes. Remove from the pan and keep warm. Repeat with the remaining batter, adding more oil to the pan if needed.
Gently mix together the fruit. Spoon one-quarter of the fruit mixture into the middle of each pancake and sprinkle over some shredded mint. Fold the pancakes in half and place on a baking sheet. Drizzle over the honey and cook under a preheated hot grill for 2–3 minutes. Serve with a dollop of yogurt.