• Optional: Preheat oven to 200 degrees for warming pancakes later on. • Wash and dry produce. • Zest and quarter lemon. Zest orange until you have 1 tsp (2 tsp for 4 servings); then peel orange, removing as much white pith as possible. Thinly slice peeled orange crosswise into rounds. • Place 1 TBSP butter (2 TBSP for 4) in a small, microwave-safe bowl; microwave until melted, 30 seconds. Set aside 1/2 packet crème fraîche (1 packet for 4). (You'll use the melted butter and reserved crème fraîche for the pancake batter in Step 5.)

• In a second small bowl, combine remaining crème fraîche, 1/2 tsp sugar (1 tsp for 4 servings), 1/4 tsp lemon zest (1/2 tsp for 4), a squeeze of lemon juice, and a pinch of salt to taste. • Heat a dry medium 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.

• 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 11/2 TBSP solid butter (3 TBSP for 4 servings) until melted. Add a couple squeezes of lemon juice (save at least one wedge for pancake batter) and a big pinch of salt. Set aside.

• In a large bowl, combine vinaigrette with orange zest to taste. Add spinach, half the sliced oranges, half the feta, and half the toasted almonds. Toss until well combined; season with salt and pepper to taste. • Transfer salad to a serving platter. Sprinkle with remaining sliced oranges, feta, and almonds.

• In a medium bowl, whisk together eggs*, melted butter, reserved crème fraîche, half the milk, half the ricotta, 1/2 tsp lemon zest, and juice from one lemon wedge. (For 4 servings, use all the milk, all the ricotta, and 1 tsp lemon zest.) • In a second large bowl, combine 11/2 packets tempura batter mix (all three packets for 4), 2 TBSP sugar (4 TBSP for 4), and 1/4 tsp salt (1/2 tsp for 4). 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 1/4-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 pancakes 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.

• 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 syrup, walnuts, and crème fraîche in individual bowls and let everyone assemble as they please. You can also serve pancakes with butter or simply sprinkle with powdered sugar.) Serve spinach salad on the side.