Ricotta hotcakes with citrus, pistachio and honey

Sift flour, cinnamon, baking powder and sugar into a bowl.

Put ricotta, milk, melted butter and eggs in a separate bowl and stir to combine. Add to dry ingredients and mix to form a smooth batter.

Melt a small knob of extra butter in a large non-stick frying pan over a medium heat. Add spoonfuls of ricotta mixture to pan to form small hotcakes. Cook for 2-3 minutes or until bubbles form on top and underside is golden, then flip. Cook for a further 30 seconds or until golden. Transfer to a plate and cover to keep warm. Repeat to cook remaining hotcakes.

Divide hotcakes between serving plates. Top each with citrus segments, yoghurt, honey and pistachio. Combine cinnamon and icing sugar in a small bowl and dust over hotcakes. Serve immediately.