Buttermilk-Ricotta Pancakes, Tipsy Apricots and Pistachios

Course Breads and Muffins

Ingredients in this Recipe

1 cup buttermilk
1 scant tablespoon water
1 tablespoon freshly grated orange zest
1 teaspoon baking powder
1 1/2 cup less 2 tablespoons all purpose flour (sift first, measure, then remove the 2 tablespoons)
1 1/2 teaspoon sugar (organic preferred)
1/2 cup ricotta cheese (I used part skim)
1/2 teaspoon fine sea salt
1/3 cup plus 2 tablespoons pure maple syrup (grade B preferred)
2 eggs, beaten
2 tablespoons cornstarch
2 tablespoons unsalted butter, melted and browned slightly in the skillet you plan to use for the pancakes (I use a "green" nonstick skillet). Scrape into a small bowl or custard dish and allow to cool slightly
3/4 cups good quality dried California apricots (they should look plump, bright and moist) , measured then coarsely chopped
3/4 teaspoons baking soda

See Full Recipe at Food52