PUMPKIN AND RICOTTA HOTCAKES FOR FATHER'S DAY

It's Father's Day tomorrow and seeing its one of my bestie's birthday drinks tonight, there's a slight chance mommy might be a wee bit tired in the morning. So I must be organised for tomorrow's breakfast in bed for Daddy with a simple yet impressive dish that can be prepped and ready to go. These Pumpkin and Ricotta Hotcakes are not only delicious and very versatile, I'm pretty sure I'll be able to make them with my eyes half open. These Hotcakes can be served with either sweet or savoury goodness. Try drizzling them in maple syrup or honey and serve them with blueberries and some extra ricotta on the side. Or cook up some mushrooms, tomatoes, add a dollop of pesto and wilted spinach- YUM!

Wishing all Dad's a Happy Father's Day tomorrow! Especially to my husband Adam who always says "sure" whenever I ask ANYTHING of him. I will never forget witnessing the exact moment you fell in love with our daughter Clémentine as you held her in your arms for the first time, at that very moment you became a Father and what a wonderful Dad you have been so far.
And Happy Father's Day to my darling sweet Dad, you broke the mold when it comes to Fatherhood. Thanks for doing the neatest plaits in my hair when I was in primary school, serving my sister and I breakfast in bed through the winter school terms as it was just "tooooooo cold to get out of bed" (what princesses!), and for loving our wonderful Mother and showing it (you still kiss each other once you have clinked glasses at dinner time, hold hands while walking down the street, dance in the kitchen and work as a team- always).

Pumpkin and Ricotta Hotcakes

300 grams pumpkin, peeled and cut into small chunks
1 cup plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon mixed spice
1/2 teaspoon lemon zest
1/2 cup fresh ricotta
1 egg
1/2-3/4 cup milk
Butter for greasing pan

To prepare the night before, cook and mash the pumpkin and leave in fridge overnight, mix all the dry ingredients together along with the lemon zest- just make sure to cover then all you have to do is add those two parts together along with the liquid ingredients left on the list! OR you can cook these up and leave them in fridge overnight. Re-heat them in the oven in a shallow oven proof dish covered with aluminium foil.

When cooking them in one go I use the saucepan I steam the pumpkin in to mix up the batter to avoid more dirty dishes!

Steam the pumpkin however you choose until it is tender enough to mash.
In the saucepan or a mixing bowl mash the pumpkin.
Add the dry ingredients, zest, ricotta, egg and 1/2 cup of the milk.
Mix together until you get s thick batter, adding extra milk if needed.
The batter should be thicker than a pancake mixture, you will need to spoon/dollop these hotcakes onto the pan.

Grease a non stick frypan with a bit of butter on medium heat.
Dollop tablespoons of the batter into the pan and cook for approximately 2-3 minutes until you see bubbles starting to form on the outside.
Flip hotcakes over and cook for a further 2 minutes until golden brown
Keep the cooked hotcakes warm under a tea towel.
Serve with your choice of yummy condiments and additions.

Happy Father's Day!