Ricotta Pancakes with Brown Sugar Peaches

2 large ripe peaches, sliced

3 tbsp brown sugar

1 tbsp The Good Oil extra virgin rapeseed oil

½ tsp cinnamon

Juice of half a lemon

1 cup ricotta

1 cup milk

2 large eggs

1 tbsp The Good Oil extra virgin rapeseed oil, plus more for frying

1 ½ cups plain flour

3 tsp baking powder

2 tbsp caster sugar

½ tsp salt

3 tbsp Greek yoghurt

2 tbsp chopped pistachios

Maple syrup, for drizzling

Preheat oven to 180°C. Spread the peach slices on a lined baking tray, then drizzle with oil and lemon juice. Sprinkle over the brown sugar and cinnamon, and toss everything together directly on the tray. Roast for 15–20 minutes, until the peaches soften and start to caramelise around the edges. Remove and leave to cool slightly.

While the peaches are roasting, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. In a separate bowl, whisk the ricotta, milk, eggs, oil and the juice from the remaining lemon half until smooth. Gently fold the ricotta mixture into the dry ingredients until just combined – be careful not to overmix.

Heat a non-stick pan over a medium-low heat and lightly grease with oil. Spoon in ¼ cup of batter per pancake and cook for 2–3 minutes, until bubbles appear on the surface. Flip carefully and cook for another 1–2 minutes, until golden brown.

Stack the pancakes on plates, top with the warm brown sugar peaches, a dollop of Greek yoghurt and a sprinkle of chopped pistachios. Drizzle with maple syrup if desired.