Buttermilk-Ricotta Pancakes With Tipsy Maple Apricots And Pistachios

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   ["In a small, heavy saucepan, combine the syrup ingredients. Over low heat, bring to a bare simmer. Cover and keep warm while you prepare the pancakes. Add and stir in the scant teaspoon of water if syrup is too thick by serving time.", "Sift together dry ingredients into a large bowl.", "In a small bowl, combine beaten eggs, browned butter, buttermilk, orange zest, and ricotta cheese. Whisk to combine thoroughly.", "Heat skillet on medium to medium-high heat with a few drops of canola or other oil, until a few drops of water sprinkled into the skillet with your fingers skitter and sizzle.", "When skillet is hot, quickly combine wet and dry ingredients in the large bowl. Stir swiftly but as minimally as possibly until just combined for a tender final product.", "With a soup ladle or cooking spoon, scoop up batter and drop dollops into pan to make approximately 4"" cakes; don't crowd pan.", "Cook until bubbles form on top of cakes, a little less than standard pancakes (the bubble's needn't ""pop"" but all pancakes should have stationary bubbles). Turn one at a time with pancake turner. Brown second side (a little less time than for first side).", "Continue to cook cakes in batches, adding a small amount of oil as necessary, until all batter is used.", "Serve with the warm maple-syrup apricots. Garnish each serving with the pistachios."]

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