In a bowl whisk ricotta cheese, salt, and honey. Transfer to a pipping bag with a star tip and refrigerate for plating.
In a bowl, whisk together pancake mix, water, and melted butter until smooth. Fold in roasted corn and chopped bacon. Let the batter rest for 5 minutes.
Heat a nonstick skillet over medium heat and lightly grease with pan spray.
Pour 1/4 cup batter per pancake and cook until bubbles form, flip and cook until golden.
Place two to three pancakes on plate then pipe the honey ricotta blend on top and garnish with a sprinkle of lemon zest then serve.
