Ricotta pancakes with pistachio dukkah and orange creme fraiche

The key to getting these pancakes really fluffy is cooking them on a low heat so that they don’t brown too quickly. Only flip them once and don’t press down on them. You can make the dukkah a few days ahead and keep in an airtight jar. The crème fraiche is rich and decadent so feel free to substitute for natural yoghurt if you like things a little lighter.

Serve with some defrosted frozen boysenberries and maple syrup.

Pancakes

1 cup	All-purpose flour
1 ½ tsp	Baking powder
2 Tbsp	Caster sugar
1 pinch	Salt
½ cup	Ricotta cheese, about 150g (Main)
1 cup	Coconut milk
1	Egg
1 dash	Butter, for cookng, or oil

Pistachio dukkah

¼ cup	Pistachio kernels (Main)
2 Tbsp	Shredded coconut
1 Tbsp	Sesame seeds
1 Tbsp	Sunflower seeds
1 tsp	Ground cinnamon
1 Tbsp	Honey, (a very floral honey works really well)

Ingredients

3 Tbsp	Creme fraiche (Main)
½	Oranges, zest only

Directions

1. Start by making the dukkah (you can make this a few days ahead). Preheat oven to 180C. Combine ingredients and spread out on a baking tray lined with baking paper. Place in the oven for 5 minutes, remove and mix well while still warm to distribute melted honey. Leave to cool. Place in a food processor or spice grinder and grind until you have a good chunky dukkah consistency.
2. For the pancakes: Sift plain flour, baking powder and sugar into a large mixing bowl, add salt and stir to combine. Add egg and ricotta.
3. Using hand beaters start to combine mixture, while adding milk a little at a time, until combined and free of any lumps. Leave to rest in the fridge for an hour (you can skip this step but you will get lighter pancakes if you do find time for the batter to rest).
4. Heat a non-stick fry pan on a low heat, add a dollop of butter. Drop in large spoonfuls of mixture, cook each side until golden brown, roughly 2 mins each side, flipping gently with a spatula.
5. Grate orange zest into a small bowl, add crème fraiche and stir to combine.
6. Serve the pancakes topped with defrosted, slightly warm boysenberries and their juice, a hefty sprinkling of dukkah and a dollop of the crème fraiche. Pour over maple syrup if you like things a bit sweeter.

See more of Megan's Mother's Day recipes

• Spiced pumpkin scones
• Cajun baked eggs with black beans