Ricotta and Brown Butter Pancakes with Maple Bourbon Apricots

Ingredients

• For the apricot-bourbon syrup:
• 3/4 cup good-quality dried California apricots (they should look plump, bright and moist), coarsely chopped
• 1/3 cup plus 2 tablespoons pure maple syrup (grade B or "very dark" preferred)
• 1 tablespoon plus 1 teaspoon good-quality bourbon such as Eagle Rare
• 1 scant tablespoons water
• For the pancakes:
• 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
• 1-1/2 cups less 2 tablespoons all-purpose flour (sift first, measure, then remove the 2 tablespoons)
• 2 tablespoons cornstarch
• 1/2 teaspoon fine sea salt
• 1-1/2 teaspoons sugar (organic preferred)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 2 eggs, beaten
• 1 tablespoon freshly grated orange zest
• 1 cup buttermilk
• 1/2 cup ricotta cheese (I used part-skim)
• Shelled, chopped pistachio nuts as a garnish, if desired

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