Nutella Ricotta Stuffed Pancakes:
First, whisk the flour, eggs, milk, butter, salt, baking powder and sugar in a mixing bowl until there are no clumps. I'm low tech on baking gadgets so I use a hand whisker. Second, mix in the ricotta cheese and nutella. Stir in the almonds. Third, heat a griddle and when hot, drop a pat of butter or vegetable oil onto the surface. Drop about a ¼ cup of batter on the middle of the skillet. When the pancake starts to look firm and bubbles a bit on the top, use a spatula to flip. Cook until the other side is browned. Fourth, to keep the pancakes hot while you make a batch, you can either store each pancake on an ovenproof plate in the oven on low heat (~125 degrees) or place a piece of aluminum foil over a plate pressing it down on three sides leaving one side open to slide the pancakes in. Fifth, enjoy with a pat of butter topped by honey or syrup. I used pecan infused honey which is where the pecans in the picture came from.

Roasted Home fries:
First, preheat the oven to 425 degrees.
Second, peel and dice the potatoes then put them into a mixing bowl. Drizzle the olive oil, a generous sprinkling of sea salt and dried herb seasoning* and lal mirch.
Third, hold a plate (top side facing up) tightly over the mixing bowl and shake well until the potatoes are evenly coated. I do this over the sink just in case!
Fourth, cover a cookie sheet with aluminum foil and spread the potatoes onto the sheet. Bake for about 25 minutes or until tender. Turn the pieces if they start to get too browned. Broil on high for 2–3 minutes to get a little crunchiness. Serve hot.

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Source: Nithya at Hungry Desi

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