Empty one sachet of Pancake and Waffle mix into a mixing bowl. Whisk the egg, milk and oil together and add to the dry mix. Whisk to form a smooth batter. Add the quick cooking oats, ricotta cheese and orange zest and fold through until well combined. If your batter thickens while standing you can add 1 tbsp milk if necessary.

Heat a heavy based, non-stick frying pan over a medium heat and add tablespoon measures of the hotcake batter into the hot pan, leaving room between them to spread. When bubbles appear on the surface of the hotcakes, flip them over. Cook until puffed and golden brown on both sides.

To make the orange syrup, place all the ingredients in a saucepan and stir to dissolve the sugar. Allow to simmer until the syrup has reduced by one third.

Serve warm with a dollop of shipped cream and drizzled with orange syrup. Mascarpone cream or crème fraîche would also be delicious!