Lemon Ricotta Pancakes

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 a medium pan 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.

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 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. TIP: 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.