bitty’s pancakes

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

3 eggs

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!