Sourdough-sauerkraut Pecorino & Ricotta Pancakes Recipe
4 pc
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Ingredients
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Batter
Sauerkraut component & finishing
Method
Batter
- 1
Combine wet
In a medium bowl whisk the active sourdough starter and whole milk until smooth. Add the ricotta, egg, and melted butter; whisk until homogenous and slightly airy.
- 2
Add dry and season
Fold in the all-purpose flour, grated pecorino, salt, and black pepper. Stir gently until just combined — batter should be thick but spoonable. If too stiff, add up to 1 tablespoon (15 ml) more milk.
- 3
Rest
Cover the bowl loosely and let the batter rest at room temperature 20–30 minutes to allow some fermentation from the starter and to hydrate the flour. The batter will puff slightly.
Sauerkraut component & finishing
- 4
Prepare sauerkraut mix
While the batter rests, squeeze the sauerkraut in a clean towel or fine sieve to remove excess liquid (you want it moist but not watery). In a small skillet, heat 1 teaspoon olive oil over medium heat, add the minced shallot and cook 1 minute until softened. Add the chopped sauerkraut and diced apple (if using) and cook 2–3 minutes just to warm and soften and to meld flavors. Stir in the thyme (or chives) and season with a small pinch of black pepper and a few drops of lemon juice and a touch of lemon zest. Remove from heat and set aside to cool slightly.
- 5
- 6
Cook pancakes
Spoon about 2 heaping tablespoons (roughly 1/4 cup equivalent batter) per pancake into the skillet to make 4 evenly sized pancakes. Use the back of the spoon to gently spread into 3–3.5 inch rounds if needed. Cook 2–3 minutes on the first side until edges set and undersides are golden-brown. Carefully flip and cook 1.5–2 minutes more until cooked through and second side is golden. Adjust heat as needed to avoid overbrowning. You should get 4 pancakes total.
- 7
Assemble and finish
Transfer pancakes to a warm plate. Top each pancake with about 2 tablespoons of the warmed sauerkraut mixture. Sprinkle each with extra grated pecorino and a light grating of lemon zest. Optionally finish with a few small thyme leaves or chive snips and a tiny drizzle of olive oil. Serve immediately.