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.

Bulgar-Ricotta Pancakes


1/2 cup bulgar (any grind)
1 cup ricotta
1 cup sour cream or yogurt  (I used yogurt)
3 eggs
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)


  1. Heat the oven to 200 degrees
  2. 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
  3. If any water remains, squeeze the bulgar in a cloth or put it in a fine-mesh strainer and press down on it
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  5. Beat together the ricotta, sour cream or yogurt, eggs and orange zest
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  7. In another bowl, combine the flour, sugar, cinnamon, baking soda and 1/2 teaspoon salt
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  9. Stir the dry ingredients into the ricotta mixture, blending well but not beating. Gently fold in the bulgar and, if being used, the raisins
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  11. 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.
  12. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes.
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  14. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more.
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  16. 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.

I served with the apple pie filling.
A bit lighter than a “normal” pancake, but toothsome and satisfying.

Try it today!  If not for dinner, then a weekend breakfast!