Method

• 1.
  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.
• 2.
  Meanwhile, finely grate the zest of two of the oranges, then juice them. Segment the third orange. Set aside.
• 3.
  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.
• 4.
  To make the whipped ricotta, whisk ricotta, orange zest and remaining 30g sugar in a bowl until smooth. Set aside.
• 5.
  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.
• 6.
  Once done, set aside and keep warm on a plate and repeat with remaining ghee and batter.
• 7.
  Serve pancakes topped with ricotta, orange syrup and flaked almonds.