For the pancakes, place cardamom in a mortar and pestle and pound until the pods open. Discard the husk, leaving the seeds. Add the fennel seeds and grind to a powder. Transfer ground cardamom and fennel to a large bowl with the remaining pancake ingredients and a pinch of salt flakes. Whisk together to a thick batter. Leave to rest for 10 minutes.
Meanwhile, finely grate the zest of two of the oranges, then juice them. Segment the third orange. Set aside.
To make the orange syrup, place 100ml water and 60g caster sugar in a small saucepan over medium heat. Cook until the sugar dissolves and mixture comes to a boil. Add the orange juice and simmer for 3-4 minutes until syrupy.
To make the whipped ricotta, whisk ricotta, orange zest and remaining 30g sugar in a bowl until smooth. Set aside.
Heat a little ghee in a large frypan over a medium-low heat. In batches, add about 1/4 cup pancake batter to the pan and cook for 3-4 minutes until browned on the bottom. Flip over, reduce the heat and cook slowly for 5-6 minutes, so the thick batter is cooked through.
Once done, set aside and keep warm on a plate and repeat with remaining ghee and batter.
Serve pancakes topped with ricotta, orange syrup and flaked almonds.
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