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1
In a small saucepan, bring rhubarb, sugar, water and orange strip to a boil over high heat, stirring constantly.
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2
Once the mixture starts to boil, reduce the heat to low and simmer until the rhubarb breaks up and falls apart, about 20 - 25 minutes.
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3
Remove from heat, discard the orange strip and gently strain the rhubarb mixture thru a fine mesh strainer until all the juice is collected then discard the rhubarb solids.
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4
Let the syrup cool to room temperature, than pour into an airtight container and refrigerate until needed.
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5
This makes 1 1/2 cups of syrup.
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6
In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, cinnamon, cloves and nutmeg.
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7
In a separate bowl, whisk the egg yolk, half and half cream, milk, orange juice and zest, melted butter, almond extract, ricotta cheese and macadamia nuts.
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8
Make a well in the center of the dry ingredients and pour the half and half mixture into the well, whisking until just combined.
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9
Do not over stir the batter, it shouldn't be smooth, it will have some lumps, which will disappear during cooking.
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10
In a small bowl, beat the egg whites until soft peaks form, then gently fold the egg whites into the batter.
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11
Heat a frying pan or a griddle over medium high heat and brush with a few drops of butter or oil, your preference.
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12
When the pan is hot enough, pour 1/4 cup of the batter onto the frying pan and cook the pancakes on one side for 2 - 3 minutes, then flip pancakes and cook until golden brown.
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13
To serve the pancakes drizzle with the rhubarb syrup and enjoy.
