Sourdough Ricotta Pancakes, Two Ways: Sweet & Savory

When it comes to pancakes you can usually find me on team savory more than team sweet. With these recipes you don’t have to choose.

I like this batter to sit for a few hours on the countertop before I cook it. It makes the final product more digestible and gives it more of a fermented tang. However, if you would like pancakes in the morning, I would recommend letting the batter ferment overnight in the fridge. It should keep there for several days… pancakes on demand!

Consider this pancake recipe a template, a basic primer that you can doctor up anyway you see fit. Chop up some kimchi and scallions and serve with a sesame soy dipping sauce. Tuck in some mixed berry jam along with a generous amount of lime zest. And there is certainly nothing wrong with the classic combination of a generous drizzle of maple syrup and some salty butter. Extra butter on mine, please.

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INGREDIENTS

Pancakes

• ¾ c (200g) mature sourdough starter

• ½ c (130g) ricotta cheese

• ½ c (60g) water or milk

• 1 egg

• ½ c (75g) flour

• 1 tsp baking powder

• ½ tsp salt

• High heat oil for greasing such as ghee or avocado

Lemony Greens

• 1 Tbsp olive oil

• 1 bunch of greens, roughly chopped (See NOTES)

• 2 cloves of garlic, minced

• 1 large lemon, juiced & zested

• Salt

Strawberry Rhubarb Compote

• 1 c sliced strawberries

• 1 c sliced rhubarb

• ½ c water

• 1-3 tsp sugar

• Pinch of salt

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DIRECTIONS
Pancakes

1. In a large bowl, beat the starter, ricotta, water and egg together until fairly smooth. A few lumps of ricotta are fine.

2. Sift the flour and salt into the mixture and gently fold in until just incorporated. Cover and leave out at room temperature for 2-5 hours. Alternatively, you can let it sit overnight in the fridge. Bring it out about 1 hour before cooking to allow the batter to reach room temperature.

3. Once you are ready to cook, gently fold the baking powder into the batter.

4. Pour batter in ¼ c increments onto a very hot, greased griddle or nonstick pan. Cook until bubbles begin to form on top and the edges lighten, about 2 minutes. Flip and continue to cook for another minute. Repeat with remaining batter.

Lemony Greens

1. In a medium saute pan over medium heat add olive oil. Once warm, add greens, garlic, a large pinch of salt and cover. Steam for a few minutes until the greens have wilted and are tender. This time will vary depending on what greens you are using. Remove the lid and continue to cook until all liquid has evaporated.

2. Remove from heat and add lemon juice and zest, reserving a pinch of zest for garnish. Taste and adjust seasonings.

Strawberry and Rhubarb Compote

1. Add all compote ingredients to a small saucepan over medium high heat. Stir and cover. Bring to a boil and then reduce to a simmer. Continue to simmer until the fruits begin to lose their structure, about 2 minutes. Continue to cook for a few more minutes until the majority of the liquid has evaporated and you have the consistency you desire. Taste and adjust seasonings.

Yield: 8-10 pancakes

NOTES

• The greens can be mixed but take note of the sturdiness of the green. Tougher greens like kale take longer to cook than spinach so don’t add them at the same time.

• Sliced onions are welcomed companions to the greens.

• This batter also works in a waffle maker.

• Greens to consider using include Lacinato kale, spinach or chard.

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