Golden Semolina and Ricotta Pancakes with Vanilla Apricots and Pistachio Crunch

Instructions

1. 1

   1. In a medium bowl, whisk together the ricotta, eggs, milk, 25 g (1 tbsp) honey, and half of the vanilla extract until smooth.

2. 2

   2. Add the fine semolina, baking powder, and salt. Stir until combined, then let the batter rest for 10 minutes so the semolina can hydrate and thicken slightly.

3. 3

   3. While the batter rests, heat a skillet over medium heat and add 10 g (about 2 tsp) of the butter. Add the apricots, lemon juice, cinnamon, the remaining vanilla, and 20 g (1 tbsp) extra honey. Cook for 3 to 5 minutes, stirring gently, until the fruit is tender but still holds its shape. Remove and keep warm.

4. 4

   4. In a small dry skillet, toast the pistachios over low heat for 2 to 3 minutes, stirring, until fragrant. Set aside.

5. 5

   5. Heat a griddle or nonstick skillet over medium-low heat. Add the neutral oil and the remaining butter. If you want to keep the pancakes warm, preheat the oven to 200 °F / 95 °C.

6. 6

   6. Spoon portions of batter, about 3 tablespoons each, onto the hot skillet. Cook for 2 to 3 minutes per side, until golden and set around the edges. Adjust the heat so they do not brown too quickly. Repeat with the remaining batter.

7. 7

   7. If needed, place the cooked pancakes on a tray and keep them warm in the oven at 200 °F / 95 °C while you finish the rest.

8. 8

   8. Serve the pancakes hot with the vanilla apricots on top, spoon over the skillet juices, and finish with the toasted pistachios.