• In a large bowl whisk together all the dry ingredients.
  1¾ cups (260 grams) all-purpose flour, 2 tbsp (25 grams) sugar, 1 tbsp baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon nutmeg, ½ teaspoon vanilla powder
• In a medium sized bowl whisk together all the wet ingredients.
  1 cup (250 mL) milk, ¼ cup (60 mL) orange juice, 1 tbsp orange zest, 3 eggs, large, 1 tbsp (15 grams) melted butter, ¾ cup (185 grams) ricotta cheese
• Pour the wet ingredients into the dry ingredients and whisk until the batter is well mixed. Do not worry if your batter has lumps.
• Melt ½ tablespoon of butter in your non-stick pan and pour ¼ cup batter for each pancake into the pan.
  2-3 tbsp (30-45 grams) butter
• Cook over medium heat until you see bubbles forming on the top surface of the pancakes. Carefully flip over and cook for a few more minutes.
• Transfer the cooked pancakes to a cooling rack and then remove the pan from the heat and wipe it clean. Add more butter and repeat until you have used up all the batter.
• Keep your pancakes warm while cooking up the rest by placing them in your oven, directly on the rack, set to the lowest heat with the door slightly ajar.
• Serve with our fruit compote, maple syrup, honey or powdered sugar.

To make the fruit compote

• Combine all ingredients in a small saucepot and heat over medium high heat until the fruit is soft and the liquid has thickened to a syrup consistency. Stir very carefully so that you don't break apart the fruit.
  1 orange, segmented, 6 strawberries, sliced, 2 teaspoon orange juice, 1 teaspoon sugar