
Then there was the issue of my old pots and pans. About twelve years ago, I bought my first set of higher-end cookware, a $400 collection of Calphalon Professional Nonstick acquired from (and financed through!) Dillard's department store. It had served me well over the years, and with their lifetime warranty, whenever the nonstick coating started to wear off (which was far too often!), I could ship a pan back, and they would replace it, free of charge. But I have since become concerned about the dangers of nonstick coatings (the noxious fumes that are emitted at higher temps and the possible carcinogenic properties of the inevitable Teflon bits that flake off). So after doing a LOT of research for a LONG time, I came to the conclusion that my new pots and pans had to be triple-clad stainless steel for durability and the most even cooking, and that the ideal brand, of course, would be All-Clad. But you have to be a neurosurgeon to afford just one of those pans! (Same with Sitram, Paderno, Demeyere, and so on.)

I confess that I took the pots and pans out of the packaging and just left them on the counter to admire for a couple of days. But finally, I was ready to christen the 12-inch skillet with some lemon ricotta pancakes for a weekend brunch. Now they say that you only need to cook or low or medium at most with these fully-clad pans. So I started out on level 4 on an electric stove (out of 10...ours don't go to 11!). And I put a ton of oil and butter in the pan, for fear that the very soft batter would stick. But I ended up pouring off all but a thin slick of the fat, and turning the pan down to 3! It just cooked so well and so evenly, and the clean up was a cinch (a simple soaking usually does the trick, or you might use a little Barkeeper's Friend and a nylon scrubbie). In sum, I am in love with high-quality cookware (even more so when it's at a discount price)! Why in the world did I wait so long??

Lemon Ricotta Pancakes
1 large egg
1/2 cup ricotta cheese
1 cup Bisquick
1/2 cup (to 3/4 cup) whole milk
finely-grated zest of half a lemon
2 teaspoons sugar
pinch of salt
*If you have them, adding a cup of fresh blueberries would be wonderful, too!
Whisk the egg and ricotta cheese together until fully combined and very smooth. Then add the Bisquick, milk, lemon zest, sugar and salt and whisk just until combined (if the batter looks a little thick, add a little extra milk).
Preheat your skillet, and add a little oil or butter (or I do a bit of both). Using a 1/4-cup measure, form round cakes in the pan, and cook approximately three minutes per side, or until browned (wait until the surface is dry and bubbly before flipping).
Serve with a drizzle of melted butter and a good dusting of powdered sugar and/or your favorite berry jam!
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