Semolina and Ricotta Pancakes with Saffron-Roasted Apricots and Almond Honey

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Mix the saffron with the hot water in a small bowl and let it steep for 5 minutes.

2. 2

   Place the fresh apricots on a small baking tray, cut side up. Drizzle with 1 tablespoon of the honey and the infused saffron. Roast for 15 to 18 minutes at 200°C / 400°F, until tender but still holding their shape.

3. 3

   While the apricots roast, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

4. 4

   In a large bowl, whisk together the ricotta, eggs, milk, vanilla extract, melted butter, and orange zest until smooth.

5. 5

   Add the fine semolina, all-purpose flour, baking powder, salt, sugar, and ground cardamom. Mix just until combined, then let the batter rest for 8 minutes so the semolina can hydrate.

6. 6

   Heat a lightly buttered nonstick skillet or griddle over medium heat. Pour in portions of batter, about 45 ml / 3 tablespoons per pancake.

7. 7

   Cook the pancakes for 2 to 3 minutes on the first side, until bubbles appear and the edges look set. Flip and cook 1 to 2 minutes more, until golden and cooked through. Repeat with the remaining batter, adding more butter to the pan if needed.

8. 8

   Serve the pancakes warm topped with the roasted apricots. Finish with the remaining honey and the toasted almonds.