1.
Preheat oven to 160°C. For the dukkah, place nuts and sesame seeds on a baking tray and roast for 10 minutes or until fragrant. Set aside to cool completely. Roughly chop, then combine in a bowl with icing sugar and cinnamon. Set aside.
2.
For the apple and pear compote, combine all ingredients in a bowl. Transfer to a baking dish and bake for 25 minutes or until fruit is tender and syrup is bubbling.
3.
To make pancakes, sift all dry ingredients into a large bowl. In a separate bowl, place the egg, yoghurt and milk, and whisk to combine. Add the egg mixture to the flour mixture and stir until a smooth batter forms. Set aside for 5 minutes to rest.
4.
Heat 10g butter in a small non-stick frypan over medium heat. In batches, add 1/3 cupfuls (80ml) batter to pan, leaving space for them to spread, and cook for 2 minutes each side or until golden and small bubbles appear on the surface. Repeat with remaining butter and batter.
5.
Divide pancakes among plates and top with compote and a dollop of ricotta. Sprinkle with sweet dukkah to serve.