Banana (or Pumpkin) and Ricotta Hotcakes with Bacon and Manuka Honey (or Maple)
Photography by Sarah Tuck.

Influenced by wonderful breakfasts enjoyed in Sydney and Wellington, here's Sarah Tuck's recipe for the ultimate hotcakes.
To my lovely American friends who seem to have a fondness for pumpkin around this time of year, you could easily swap the banana for mashed pumpkin, add 1 teaspoon cinnamon and change the honey to maple syrup et voila - 'fall hotcakes'!
Manuka honey or maple butter:
120g butter, slightly softened
3 tablespoons manuka honey or maple syrup
Banana and Ricotta Hotcakes:
1 1/2 cups self-raising flour
½ teaspoon baking powder
2 tablespoons caster sugar
pinch of salt
250g ricotta
¾ cup buttermilk
3 medium eggs, separated
2 small ripe bananas, mashed (or you could use 1/2 cup mashed pumpkin)
2 tablespoons rice bran oil
To serve:
16-20 rashers bacon
Manuka honey or maple syrup
150g mascarpone - optional
Stir honey through softened butter then pop in the fridge to firm up for 10 minutes. Sift flour, baking powder, caster sugar and salt into a large bowl. In a separate bowl whisk egg whites to firm peaks. Separately again (sorry about the washing up!) whisk ricotta, egg yolks and banana with a fork to combine. Add banana mix to flour and fold in briefly. Add egg whites and fold in. If you are serving bacon, lay it out on a baking tray and have ready to grill while you cook the hotcakes. Heat rice bran oil (a little each time) in a frying pan over a medium heat and drop in 1/3 cup lots of hotcake batter at a time. After a few minutes flip to cook other side. Serve with grilled bacon, a scoop of honey butter or mascarpone and a drizzle of honey or maple syrup. Makes 10.

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Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!