Bulgur-Ricotta Pancakes
Updated October 25, 2022
Sabra Krock for The New York Times
- Total Time
- 30 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup bulgur (any grind)
Salt
1 cup ricotta
1 cup sour cream or yogurt
3 eggs
1 tablespoon grated orange zest
1 cup whole-wheat flour
2 tablespoons sugar
1 ½ teaspoons cinnamon
¼ teaspoon baking soda
½ cup raisins, optional
Vegetable oil, for frying
Honey or maple syrup, for serving
Nutritional analysis per serving (4 servings)
78 grams carbs; 184 milligrams cholesterol; 881 calories; 32 grams monosaturated fat; 8 grams polyunsaturated fat; 13 grams saturated fat; 59 grams fat; 1 gram trans fat; 7 grams fiber; 661 milligrams sodium; 17 grams protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 200 degrees. Put the bulgur and a pinch of salt in a bowl and add 1 ¼ cups boiling water. Stir once and let sit until more or less tender, 10 to 25 minutes. If any water remains, squeeze the bulgur in a cloth or put it in a fine-mesh strainer and press down on it.
- Step 2
Beat together the ricotta, sour cream or yogurt, eggs and orange zest. In another bowl, combine the flour, sugar, cinnamon, baking soda and ½ 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.
- Step 3
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. Serve with honey or maple syrup.
Private Notes
Comments
Delicious! Had cooked too much bulgur recently. Halved recipe...1 cup cooked bulgur and 1 egg--all other ingredients halved + raisins. Takes longer to cook than described.
Going to try as savory pancake with only yogurt, chopped pecans, little salt, 1 egg.
The best pancakes! Used Strauss greek yogurt and Calabro whole milk ricotta. Added 1 tsp cardamom, a little more orange zest, and used chopped up Montgomery dried cherries instead of raisins. Amazingly delicious, fluffy, and wholesome yet bright tasting. Served with maple syrup (doesn't need much) and fresh berries. Heavenly beginning of a day.
I love these! I used cottage cheese instead of ricotta to cut down on cost, Greek yogurt and sprouted spelt flours as they were what I had on hand. Raisins should never be optional, though I did plump them up with the bulgur prior to folding in.
Dense and delicious. The bulgur gives off a little bit of a baked oatmeal vibe.
Really nice. I put the bulgar in to soak at bedtime and mixed in the morning. I had a tub of ricotta that needing using so halved the recipe and just used all ricotta (no yoghurt). My toddler wolfed them down!
Delicious and great protein! i suggest making them very small- 1/8 cup each for facilitate gravity and cooking time