Lemon-Ricotta Pancakes

I've started keeping Ricotta cheese on hand because it lasts forever, and I keep finding great recipes with it.  The ricotta in this keeps the pancakes very moist, and I'm a sucker for any recipe involving buttermilk (which I've never actually purchased, I just make my own by adding lemon to milk- I add 1/2 tbs. lemon juice to 1/2 cup milk and let sit for 10 min, and for this recipe I obviously tripled that).  And if you found you always went for the Limone flavor on your gelato tour of Italy, then you'll probably enjoy these.

Makes 4 servings
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c buttermilk
2 large eggs, separated
1/4 c sugar
3/4 c ricotta cheese (whole or part skim)
1 tbsp grated lemon zest
2 tsp unsalted butter
strawberries for topping or maple syrup (optional)

In large bowl whisk together flour, baking soda, and salt.  In another bowl whisk together the buttermilk, egg yolks, sugar, ricotta, and lemon zest.  Add the buttermilk mixture to the flour mixture and stir until blended.  There will be some small lumps.

In a separate bowl, using a mixer on medium speed or a whisk, beat the egg whites until soft peaks form.  Using a spatula, fold the beaten whites into the ricotta mix just until blended.

Warm a frying pan or griddle to medium heat (just hot enough that a drop of water quickly evaporates).  Butter the surface and ladle about 1/4 c of batter onto surface.  Cook on med-low until edges look dry and bottoms are golden brown, about 4 minutes.  Flip and cook til golden.  Makes about 16 pancakes, and you can keep them warm uncovered in the oven at 250 while finishing the batter.

Skillet Lasagna

This is super tasty, especially the sauce. I'd like to know how to double it without having to put it in two separate skillets, but in the meantime it's just the right amount for our small family. It's a lighter take on lasagna from The Food Network (love those guys) that doesn't take all day. And the delicious sauce is so easy, I plan to make it for other pasta dishes. It takes me about 30 minutes to do the prep work, and then about 20 active cooking time. Serves 4

1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced (I just use canned diced tomatoes)
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese (part skim works fine)
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree (I either skip this step or use an immersion blender and both works fine). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.