1.
Preheat the oven to 160°C. Arrange the rhubarb in a single layer in a roasting pan. Top with orange zest and juice, star anise, grapes and 1 tbs maple syrup. Cover with foil and roast for 15 minutes, then uncover and roast for a further 15 minutes or until fruit is soft but still holding its shape. Cover to keep warm.
2.
Combine ricotta and remaining 2 tbs maple syrup in a bowl and set aside.
3.
Reduce oven to 100°C. For the pancakes, whisk dry ingredients with a pinch of salt in a large bowl. In a separate bowl, whisk the egg, vanilla, maple syrup, buttermilk and melted butter until combined. Pour wet mixture into dry mixture and whisk to combine.
4.
Heat a large frypan over medium heat. Grease pan with butter and add 3/4 cup (185ml) batter. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for a further 2 minutes or until cooked through. Keep warm in the oven while you repeat with the remaining batter, greasing the pan in between each pancake.