Lemon Ricotta Pancakes with Syrup & Crème

• 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 almonds to a plate to cool. Wipe out pan.

• Heat pan used for almonds over mediumhigh heat. Add jam and maple syrup. Cook until bubbling, 1-2 minutes. • Turn off heat; stir in 3 TBSP solid 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 a 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.