Pancakes with Cherry-Maple Syrup

Heat a small, preferably nonstick, pan over medium-high heat. Add pecans, 3 TBSP sugar, 1 tsp salt, and 4 TBSP water. Cook, stirring, until water has evaporated and pecans are sticky and coated, 3-5 minutes. Remove from pan and set aside on a plate to cool. Once cooled, use your hands to separate pecans into small clusters of 2-3 pieces each (do this after making batter in Step 5). Wash out pan.

In a second small bowl, combine remaining crème fraîche, ¼ tsp lemon zest, ½ tsp sugar, a squeeze of lemon juice, and a pinch of salt to taste.

Heat same pan used for pecans over medium-high heat. Add jam and maple syrup; cook until bubbling, 1-2 minutes. Turn off heat, then stir in 3 TBSP butter until melted. Add 1-2 squeezes of lemon juice and a big pinch of salt. Set aside.

In a medium bowl, whisk together eggs*, milk, ricotta, melted butter, reserved crème fraîche, 1 tsp of the remaining lemon zest, and juice from 1 lemon wedge. In a large bowl, combine tempura mix, ¼ cup sugar, and ½ tsp salt. Whisk wet mixture into dry mixture until just combined.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add ¼ cup scoops of batter to hot 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. Repeat process with remaining batter, adding more oil between batches. TIP: Use butter instead of oil if desired; for faster cooking, use two nonstick pans or a griddle!