Ricotta and Cardamom Pancakes with Charred Apricots, Orange Blossom Honey, and Hazelnut Crunch

Instructions

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   1. Toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Remove, let them cool slightly, and chop them coarsely.

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   2. In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, ground cardamom, and salt.

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   3. In another bowl, whisk the ricotta with the eggs, milk, melted butter, vanilla extract, and orange zest until smooth.

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   4. Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Let the batter rest for 5 minutes.

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   5. While the batter rests, heat a wide skillet over medium heat and add 1 teaspoon of extra butter. Place the apricots cut side down and cook for 2 to 3 minutes until lightly charred. Add the orange juice and 1 tablespoon of orange blossom honey, cook 1 minute more, and keep warm.

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   6. Heat a griddle or nonstick skillet over medium-low heat. If you want to keep the pancakes warm in the oven, preheat it to 200 °F / 95 °C.

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   7. Lightly grease the skillet with a little extra butter. Pour about 60 ml (1/4 cup) batter per pancake and cook for 2 to 3 minutes, until bubbles appear on the surface and the underside is golden. Flip and cook 1 to 2 minutes more until the center is set. Repeat with the remaining batter.

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   8. Keep the cooked pancakes warm in the 200 °F / 95 °C oven if desired, without stacking them too tightly so they keep their texture.

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   9. Serve the pancakes hot with the charred apricots on top, drizzle with the remaining orange blossom honey, and finish with the chopped toasted hazelnuts.

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    10. For extra aroma, spoon the orange and honey juices left in the skillet over the pancakes just before serving.