BLOOD ORANGE COMPOTE

1. Finely zest two of the blood oranges and set the zest aside for the pancakes.
2. Squeeze the juice from two blood oranges, strain and set aside. Slice remaining 4 blood oranges into 1/4" thick pinwheels, slicing the peel and pith away from the edges. Set the pinwheels in a shallow dish while you prepare the blood orange caramel syrup.
3. Add the sugar to a medium saucepan and gently pour in the water and agave syrup. With a wet pastry brush, brush down the sides of pan to be sure there is no sugar sticking to the sides. Turn the heat up the medium and bring to a boil, brush sugar down from the sides if necessary. Cook until the caramel turns from a deep gold into a rich amber and tons of tiny bubbles begin to form, swirling the pan if necessary (but not stirring).
4. Remove from the heat and carefully whisk in the fresh squeezed OJ, it will bubble up. Return to the heat and keep whisking to prevent the caramel from seizing up, until it has smoothed out and melted. Remove from heat and stir in the Grand Marnier, vanilla and cinnamon. Allow to cool and then pour over the blood orange pinwheels, chill or rest at room temperature.
5. *The blood orange compote can be refrigerated for up to 2 days but it's best served on the day it's prepared.

RICOTTA CHOCOLATE CHIP PANCAKES

1. Melt 2 tablespoons of butter.
2. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Stir in the zest of two blood oranges.
3. Beat the eggs with the ricotta, milk, melted butter and vanilla extract. Combine the dry and the wet ingredients until just incorporated and is still a lumpy batter, do not to over mix.
4. Heat some butter in a cast iron skillet over medium heat. Spoon 1/3 cup of batter into the skillet and dot the top with dark chocolate chips, as desired. Cook for 2-3 minutes, flip and cook another 2-3 minutes on the other side. Repeat with the remaining batter.
5. Stack 'em high and top with Blood Orange Compote and a drizzle of the blood orange syrup.