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Cut the skin and pith away from the oranges, then slice into rounds. Put the flour, baking powder and a pinch of salt in a large bowl. Make a well in the middle, then pour in the egg and a splash of milk. Using a wooden spoon, gradually draw the flour into the liquid until you have a lump-free batter. Mix in the rest of the milk, then beat in the ricotta.
Heat a large non-stick frying pan and add the oil. Swirl it around the pan then tip out any excess into a heatproof bowl. Spoon in 3 or 4 generous tbsps of batter, spaced well apart, to make pancakes about 10cm across. Cook on medium heat for 2 mins until bubbles appear on the surface. Flip over with a palette knife and cook for 2 more mins until golden. Set aside and keep warm; cook the rest.
Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.