Why add ricotta cheese to pancakes? Because it makes them impossibly light and tender. Their ethereal texture and lemony bounce will send you into your day dreaming of clouds, sheep, and other fluffy-wuffy things. If anything brings you back down to earth, it’ll be the savory, salty links of sausage on the side.
2% Reduced Fat Milk
Wash and dry all produce. Preheat oven to 300 degrees. Zest lemon until you have 1 tsp zest, then halve and squeeze juice into a small bowl. Slice orange into wedges.
Add sausage to a medium pan over medium-high heat. Cook until browned on all sides and cooked through, 7-10 minutes. Reduce heat to low to keep sausage warm until rest of meal is ready.
While sausage cooks, crack eggs into a large bowl. Add 3 TBSP sugar and whisk vigorously until smooth. Whisk in ⅔ cup milk (we sent more), then whisk in ricotta. Add lemon zest and 3 TBSP lemon juice and stir to combine.
In a medium bowl, combine ½ tsp nutmeg (we sent more), ¼ tsp salt, flour, and baking powder. Add to bowl with egg mixture and stir until just combined. TIP: Don’t overmix the ingredients—you should have a slightly lumpy batter.
Heat 1 tsp oil or butter in a large pan (use a nonstick pan if you have one). Working in batches, add batter ¼ cup at a time, making round pancakes. Cook until bottoms are golden brown and tops are bubbly, 3-4 minutes. Flip pancakes and cook until golden brown on other side, 2-3 minutes more. Transfer to a baking sheet and place in oven to keep warm. Repeat until all batter is used.
Divide pancakes between plates. Top each with a bit of butter (we used 1½ TBSP overall). (TIP: Add a drizzle of maple syrup, if you have it.) Serve with sausage and orange wedges on the side.