Ricotta and Zucchini Hotcakes

Lovely for breakfast, brunch or lunch. Omit the bacon for vegetarians and replace with some grilled haloumi cheese.

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Preheat the oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Place mushrooms and bacon on prepared tray and drizzle bacon with maple syrup.

Bake in oven for 15-20 minutes or until mushrooms are cooked and bacon golden and crisp.

Meanwhile, grate zucchini into a large bowl and squeeze out excess liquid. Add ricotta, milk and eggs, and beat together using a fork.

Fold in the flour and baking powder. Season with sea salt and freshly ground black pepper.

Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of the oil.

Drop in 2 tablespoons of batter to make a hotcake and cook 4 hotcakes at a time in the pan.

Cook for 2 minutes on each side or until golden and cooked through.

Transfer to a plate and keep warm white you cook the remaining hotcakes.

Serve with mushrooms and maple bacon.

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