Skip to content
January 14, 2014 / Chris Blum

Sauerkraut, Pecorino and Ricotta Pancakes

20140114-055125.jpg

This recipe comes from Tasting Table. It is perfect for cold winter night. One thing to note you need. Little a time as the batter needs to rest in the fridge for at least 30 minutes.

Ingredients:
1 large egg
⅔ c ice water
1/2 c all-purpose flour
1/2 c whole wheat flour
1½ tsp salt
½ tsp baking powder
2 c sauerkraut, drained, liquid reserved
1 c finely grated Pecorino
2 to 3 TBSP unsalted butter, divided
⅔ c ricotta
Freshly ground black pepper

Whisk together the egg and water. In a medium bowl, whisk together the flour, salt and baking powder. Mix the egg mixture into the dry ingredients until well combined, cover with plastic wrap, and refrigerate for 30 minutes or up to 6 hours.

Stir in the sauerkraut and Pecorino. The mixture should be the consistency of pancake batter; if it is too thick, thin the batter with 1 to 2 tablespoons of the reserved sauerkraut liquid.

In a large skillet set over medium heat, melt 1 tablespoon butter. Repeatedly ladle about 2 tablespoons of batter into the pan.

Cook until golden and crisp around the edges, 3 to 4 minutes, then dollop each pancake with about 1 teaspoon ricotta. Flip the pancakes and cook the other side until golden, 2 – 4 minutes longer. Sprinkle with the black pepper and serve warm.

Makes about 20 pancakes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: