1. Combine all ingredients for the pancakes except for the ricotta in a bowl and mix well into a batter. Cover and refrigerate overnight to allow the chia and oats to soften.
2. Fold the ricotta through the batter just before cooking, leaving it quite chunky.
3. Heat a frying pan on medium high heat, Induction setting 7 and add either clarified butter or grapeseed oil to the pan.
4. Place two tablespoons of batter per pancake into the frying pan and lower the Induction setting down to 5 and cook the
pancake through on both sides.

1. Combine half of the blueberries, orange juice, maple syrup, orange zest, star anise and vanilla essence in a saucepan and bring to a simmer on medium heat, Induction setting 6. Remove from the heat, discard the star anise, then gently blend using a stick blender.
2. Mix cornflour with a touch of water to make a slurry. Bring syrup back to a simmer on Induction setting 6 and add the cornflour slurry. Whisk until the syrup thickens.
3. Stir the rest of the blueberries through. Serve on top of freshly cooked pancakes. Garnish with quenelles of double cream or
crème fraiche.