Western Bay of Plenty whanau, workmates and friends are being reminded there's still time to get your bake on – or whip to the supermarket – and host a Pink Ribbon breakfast this month.

The Pink Ribbon Breakfast is the Breast Cancer Foundation NZ's biggest annual fundraising campaign – and people can sign up at: www.pinkribbonbreakfast.co.nz

Last year, 67,000 Kiwis got together at events to raise vital funds for BCFNZ's work in education, research and patient support.

Celebrity foodie Ganesh Raj is asking Western Bay of Plenty residents to show their support for Kiwis affected by breast cancer by hosting a Pink Ribbon Breakfast this month.

The co-host of TVNZ's ‘Eat Well for Less' and self-proclaimed ‘Flavour Ninja' has created a mouth-watering new recipe for Pink Ribbon Breakfast – Raspberry Ricotta Pancakes with Raspberry Compote – to show his support for the cause and entice more hosts to sign up.

Ganesh says he's inspired by the improving survival rates of breast cancer in New Zealand thanks to early detection and access to effective treatment, but more still needs to be done.

'Hosting a Pink Ribbon Breakfast is a fantastic way to raise awareness and help fund research into this devastating disease.

'Let us come together to support the fighters, admire the survivors, and honour those we have tragically lost to breast cancer.”

Breast cancer is the most common cancer for Kiwi women, with around 190 diagnoses in Bay of Plenty every year. Proceeds raised from every Pink Ribbon Breakfast goes towards supporting patients, ground-breaking research, and education campaigns to promote the importance of early detection.

People can register at: pinkribbonbreakfast.co.nz

And why not try Ganesh's recipe?

Ganesh's Raspberry Ricotta Pancakes with Raspberry Compote

Serves 4

Ingredients for pancakes:

2 cups flour

4 tsp baking powder

½ tsp salt

2 cups ricotta cheese

¼ cup granulated sugar

1½ cups milk

2 tsp vanilla extract

1 cup fresh raspberries (rough chop)

4 eggs

Ingredients for raspberry compote:

2 cups frozen raspberries

½ cup granulated sugar

2 tsp lemon juice

½ cup water

Toppings:

2 cups fresh strawberries (sliced)

Maple syrup

Mascarpone (just a dollop if you want)

Method:

Mix the flour, baking powder, salt, and sugar in a big bowl. The ricotta cheese, milk, eggs, and vanilla essence should all be thoroughly blended in a separate basin.

Just combine the dry components with the addition of the wet ingredients. Avoid overmixing. Add the raspberries, chopped, in a gentle fold.

A non-stick pan should be heated over a medium heat. Use cooking spray or a little butter on the pan. For each pancake, pour roughly 1/4 cup of batter into the griddle. Cook for two to three minutes, or until surface bubbles develop. When golden brown, flip the food over and cook for an additional one-two minutes. Continue until all the batter is done.

In a medium saucepan over medium-high heat, combine the raspberries, sugar, lemon juice, and water to make the raspberry compote. Cook for five-seven minutes, or until the mixture has thickened, after bringing to a simmer.

Along with the compote of raspberries, serve with some thinly sliced strawberries, and maple syrup. Mascarpone it for next-level good times!