Ricotta Pancakes with Redbelly Citrus Compote

For the Redbelly compote

1. Finely zest two Redbelly and reserve zest for the pancakes. Juice 2 Redbelly to give approx. 100ml juice, strain and set aside. Cut a small slice off the ends of each remaining Redbelly. Stand up on one end, and carefully, following the contour of the Redbelly, cut down to remove the peel and the pith. Slice crosswise into about 6-8 pieces each. Using the tip of the knife, carefully pick out any seeds. Place in a shallow dish.
2. Combine honey, 2 tablespoons water and star anise in a small saucepan over medium heat. Allow to bubble up, then stir in Redbelly juice. Remove from heat and stir in the vanilla. Pour over the Redbelly slices and allow to infuse.

For the Ricotta Pancakes

1. Whisk the egg whites in a small bowl with electric beater. Place reserved zest, ricotta, milk, egg yolks, flour and salt in food processor and whizz until combined or beat with electric beaters. Fold in the egg whites. (Mixture can be covered and stored in the fridge for later use.)
2. Melt butter in a small 15cm non-stick frying pan, over medium heat until it melts. Wipe out with a paper towel. Spoon about 3 tablespoons of batter mixture into the pan, tilt to cover pan. Cook for around 3 minutes or until bubbles rise to the surface. Flip over the other side and cook for a further 2 minutes, or until just cooked. Place on a plate and keep warm, either in a very low oven (with the fan turned off) or by covering with a clean cloth. Repeat with remaining mixture.
3. Either ladle compote on top of pancakes and serve to the centre of the table, with extra compote and Greek yoghurt on the side, or divide pancakes between serving plates, ladle compote on top of the pancakes. Serve immediately with Greek yoghurt if desired.