Another Meatless Monday. This time I’ll do a whole grain pancake as shown by the NYT’s Mark Bittman
I always have bulgar on hand, and instead of the honey or syrup, I’ll use some apple pie filling I made back in October.
1/2 cup bulgar (any grind)
1 cup ricotta
1 cup sour cream or yogurt (I used yogurt)
1 Tablespoon grated orange zest
1 cup whole-wheat flour
2 Tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon baking soda
1/2 cup raisins, optional (I left these out)
Vegetable oil, for frying
Honey or maple syrup, for serving. (I used the apples)
- Heat the oven to 200 degrees
- Put the bulgar and a pinch of salt in a bowl and add 1 1/4 cups boiling water. Stir once and let sit until more or less tender, 10 to 25 minutes
- If any water remains, squeeze the bulgar in a cloth or put it in a fine-mesh strainer and press down on it
- Beat together the ricotta, sour cream or 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 bulgar 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.
- Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes.
- Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more.
- You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter.
Try it today! If not for dinner, then a weekend breakfast!