Lemon Ricotta Pancakes with Syrup & Crème
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Lemon Ricotta Pancakes with Syrup & Crème

Lemon Ricotta Pancakes with Syrup & Crème

plus a Spinach-Orange Salad

Some special someone in your life got a sweet tooth? Try this delicious brunch-inspired meal on them. Start with decadent lemon ricotta pancakes and a dollop of zesty crème fraîche. Next, you’ll serve up a lovely spinach salad with oranges and creamy feta on the side. Whether you break out the special plates or enjoy brunch in your PJs, we guarantee your boo or bae will be feeling the love.

Tags:
Veggie
Allergens:
Milk
Tree Nuts
Eggs
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Orange

4 tablespoon

Crème Fraîche

(Contains Milk)

½ ounce

Almonds

(Contains Tree Nuts)

2 unit

Cherry Jam

4 tablespoon

Maple Syrup

2.5 ounce

Spinach

½ cup

Feta Cheese

(Contains Milk)

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

1 unit

Milk

(Contains Milk)

4 ounce

Ricotta Cheese

(Contains Milk)

2 unit

Eggs

(Contains Eggs)

164 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

1 ounce

Walnuts

(Contains Tree Nuts)

1 unit

Lemon

Not included in your delivery

Salt

Pepper

2.5 tablespoon

Butter

(Contains Milk)

6.5 teaspoon

Sugar

1 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories1200 kcal
Fat63 g
Saturated Fat25 g
Carbohydrate139 g
Sugar83 g
Dietary Fiber7 g
Protein25 g
Cholesterol300 mg
Sodium1910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small Bowl
Medium Pan
Large Bowl
Medium Bowl
Whisk
Large Pan

Instructions

Prep
1

• Optional: Adjust rack to middle position and preheat oven to 200 degrees for warming pancakes later on. Wash and dry produce. • Zest and quarter lemon. Zest orange until you have 1 tsp (2 tsp for 4 servings); then peel orange, removing as much white pith as possible. Thinly slice peeled orange crosswise into rounds. • Place 1 TBSP butter (2 TBSP for 4) in a small, microwave-safe bowl; microwave until melted, 30 seconds. Set aside ½ packet crème fraîche (1 packet for 4). (You'll use the melted butter and reserved crème fraîche for the pancake batter in Step 5.)

Mix Crème & Toast Nuts
2

• In a second small bowl, combine remaining crème fraîche, ½ tsp sugar (1 tsp for 4 servings), ¼ tsp lemon zest (½ tsp for 4), a squeeze of lemon juice, and a 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.

Make Syrup
3

• 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 1½ TBSP solid butter (3 TBSP for 4 servings) 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.

Make Salad
4

• In a large bowl, combine honey Dijon dressing with orange zest to taste. Add spinach, half the sliced orange, half the feta, and half the toasted almonds. Toss until well combined; season with salt and pepper to taste. • Transfer salad to a serving platter. Sprinkle with remaining sliced orange, feta, and almonds.

Mix Batter
5

• In a medium bowl, whisk together eggs*, melted butter, reserved crème fraîche, half the milk, half the ricotta, ½ tsp lemon zest, and juice from 1 lemon wedge. (For 4 servings, use all the milk, all the ricotta, and 1 tsp lemon zest.) • In a second large bowl, combine 1½ packets tempura batter mix (all 3 packets for 4), 2 TBSP sugar (4 TBSP for 4), and ¼ tsp salt (½ tsp for 4). Whisk in milk mixture until just combined.

Cook Pancakes
6

• 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.

Finish & Serve
7

• 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 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.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.