Lemon-Ricotta Pancakes

Level: Easy

• Total: 45 min (includes sitting time)

• Active: 30 min

• Yield: 16 pancakes

Ingredients

• 2/3 cup all-purpose flour

• 1/3 cup polenta [X]1 teaspoon baking powder 

• 1/4 teaspoon kosher salt 

• 1 cup buttermilk 

• 1/2 cup part-skim ricotta cheese

• 2 teaspoons grated lemon zest (2 lemons)2 eggs 

• Grapeseed oil or any oil

• Maple syrup, warmed, for serving 

Directions

1. In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.

2. Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.

3. With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.

Grand Champagne Cocktail

• Level: Easy

• Total: 10 min

• Prep: 10 min

• Yield: 4 drinks

Ingredients

• 4 shots orange-flavored liqueur (recommended: Grand Marnier)

• 4 teaspoons honey

• 4 fresh strawberries, tops trimmed

• 1 bottle Champagne or Prosecco,well chilled

Directions

Special equipment: 4 chilled Champagne flutes

1. Add the orange-flavored liqueur, honey and strawberries to a blender and process until smooth.

2. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.