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 Information
Nutritional analysis per serving (4 servings)
822 calories; 58 grams fat; 15 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 7 grams polyunsaturated fat; 60 grams carbohydrates; 6 grams dietary fiber; 19 grams sugars; 19 grams protein; 200 milligrams cholesterol; 216 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat the oven to 200 degrees. Put the bulgur 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. If any water remains, squeeze the bulgur in a cloth or put it in a fine-mesh strainer and press down on it.
- Beat together the ricotta, sour cream or yogurt, eggs and orange zest. In another bowl, combine the flour, sugar, cinnamon, baking soda and 1/2 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.
- 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.
30 to 45 minutes
Dining and Cooking