Step 1

Preheat the oven to 180°C. Line a baking tray with baking paper.

Step 2

or the rhubarb, toss rhubarb, sugar, vanilla seeds, orange zest and 2 tbs juice in a bowl. Spread over prepared baking tray. Roast for 30 minutes or until soft and lightly caramelised on the outside. Set aside to cool completely.

Step 3

Whisk ricotta, milk, egg yolks and any remaining orange juice in a bowl. Place the flour, baking powder and butter in a separate bowl with a pinch of salt, make a well in the centre and pour in the ricotta mixture. Beat until a smooth batter.

Step 4

Whisk the eggwhites in a separate bowl until stiff peaks form, then carefully fold into the batter with a spatula.

Step 5

Place a large frypan over medium heat, add one-quarter butter and melt. In 4 batches, drop in heaped spoonfuls of the batter and cook for 3 minutes or until small bubbles start to form on the surface. Flip pancakes and cook for a further 3 minutes or until golden.

Step 6

Serve pancakes topped with rhubarb, yoghurt and chopped pistachios.