HF - Lemon Ricotta Pancakes with Syrup & Crème plus a Spinach-Orange Salad

Updated at: Thu, 17 Aug 2023 05:38:02 GMT

Step 1

Zest and quarter lemon. Zest orange until you have 2 tsp; then peel orange, removing as much white pith as possible. Thinly slice peeled orange crosswise into rounds. • Place 2 TBSP in a small, microwave-safe bowl; microwave until melted, 30 seconds. Set aside 2 tbsp packet crème fraîche . (You'll use the melted butter and reserved crème fraîche for the pancake batter in step 5.)

Step 2

In a second small bowl, combine 2 tbsp crème fraîche, 1 tsp sugar , 1/2tsp lemon zest, 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.

Step 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 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.

Step 4

In a large bowl, combine honey Dijon dressing with orange zest to taste. Add spinach, sliced orange, feta, and toasted almonds. Toss until well combined; season with salt and pepper to taste.

Step 5

In a medium bowl, whisk together eggs*, melted butter, reserved crème fraîche, milk, ricotta, 1 tsp lemon zest, and juice from 1 lemon wedge. • In a second large bowl, combine tempura batter mix 4 TBSP sugar, and 1/2 tsp salt. Whisk in milk mixture until just combined.

Step 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.

Step 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.

1 liked

0 disliked

Delicious

Easy

Go-to