Mom in your life got a sweet tooth? We can’t think of a better way to honor her this Mother’s Day than with this delicious brunch-inspired meal. You’ll start with decadent lemon ricotta pancakes and a dollop of zesty crème fraîche. Ready to take it to the next level? You’ll serve up a sweet spinach salad with oranges and creamy feta on the side. Whether you break out the special plates or enjoy brunch in your PJs while chasing the kids around the house, we guarantee your mama will be feeling the love.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Sunkist® Blood Orange
Dijon Honey Mustard Dressing(ContainsEggs)
Tempura Mix(ContainsMilk, Eggs, Wheat)
• Optional: Preheat oven to 200 degrees for warming pancakes later on. Wash and dry all produce. • Zest and quarter lemon. Zest 1 orange until you have 2 tsp; peel oranges, removing as much white pith as possible. Thinly slice peeled oranges crosswise into rounds. • Place 2 TBSP butter in a small microwavesafe bowl; microwave until melted, 30 seconds. Set aside for pancake batter. Set aside 1 packet crème fraîche for pancake batter.
• In a second small bowl, combine remaining crème fraîche, ¼ tsp lemon zest, ½ tsp sugar, a squeeze of lemon juice, and pinch of salt to taste. • Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. • Turn off heat; transfer to a plate to cool. Wipe out pan.
• Heat pan used for almonds over medium high heat. Add jam and maple syrup. Cook until bubbling, 1-2 minutes. • Turn off heat; stir in 3 TBSP plain butter until melted. Add a couple squeezes of lemon juice (save at least 1 wedge for pancake batter) and a big pinch of salt. Set aside.
• In a large bowl, combine Honey Dijon dressing with orange zest to taste. Add spinach, half the sliced oranges, half the feta, and half the almonds. Toss until well combined; season with salt and pepper to taste. • Transfer salad to a serving platter. Sprinkle with remaining sliced oranges, feta, and almonds.
• In a medium bowl, whisk together milk, ricotta, eggs*, melted butter, 1 tsp lemon zest, juice from 1 lemon wedge, and reserved crème fraîche. • In a second large bowl, combine tempura mix, ¼ cup sugar, and ½ tsp salt. Whisk in milk mixture until just combined.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. (TIP: Use butter instead of oil if desired.) Add a few ¼ cup scoops of batter to pan. Once bubbles form on tops of pancakes (about 1-2 minutes), flip and cook until golden, 30-60 seconds more. (TIP: Lower heat if pancakes begin to brown too quickly.) Transfer to plate. (If you want to keep your pancakes nice and warm, transfer to a baking sheet as you make them; place in preheated oven until ready to serve.) • Repeat process with remaining batter, adding more oil between batches if necessary. TIP: For quicker cooking, use 2 nonstick pans or a griddle if you have one.
• Warm syrup over medium-low heat, stirring occasionally, 2-3 minutes. • Divide pancakes between plates; top with syrup, walnuts, and a dollop of lemony crème fraîche. (Alternatively, set up a toppings bar: Serve the syrup, walnuts, and lemony crème fraîche in individual bowls and let everyone assemble as they please. For pickier eaters, serve pancakes with butter or simply sprinkle with powdered sugar.) Serve spinach salad on the side.