Mr Mark Bitman has recently published via the NY Times three mouth smacking pancake recipes that are a little left of center… Bulgar-Ricotta Pancakes, Cornmeal Pancakes with Vanilla and Pinenuts and Cardamon Scented Oatmeal Pancakes with Apricots. A bit of a mouthful in more ways than one! Mr Weiss whipped us up a batch of the Bulgar-Ricotta Pancakes and they were a taste sensation.
Bulgar Ricotta Pancakes (via here) Serves 4 people with 3 pancakes each
1/2 c bulgar, soaked in 1 1/4 c boiling water, with a pinch of salt, for 20-25 mins. Drain and squeeze out an excess water.
1 c ricotta
1 c yogurt or sour cream
1 tablespoon grated orange zest
1 c whole-wheat flour
2 tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon baking soda
1/2 cup raisins, optional
Vegetable oil, for frying
Honey or maple syrup, for serving.
Beat together the ricotta, sour cream/yogurt, eggs and orange zest. In another bowl, combine the flour, sugar, cinnamon, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the ricotta mixture, blending well but not beating. Gently fold in the bulgur and, if being used, the raisins.
Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Using a 1/3 c measure pour batter into pan and cook until bubbles form on top, about 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more.
Serve with either honey or maple and we also included the orange segments from the orange used in zest. A nice touch!