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 2/3 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 1/2 tsp nutmeg (we sent more), 1/4 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 1/4 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 11/2 TBSP overall). (TIP: Add a drizzle of maple syrup, if you have it.) Serve with sausage and orange wedges on the side.