Bulgur-Ricotta Pancakes
Updated Oct. 26, 2022
- Total Time
- 30 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup bulgur (any grind)
- Salt
- 1cup ricotta
- 1cup sour cream or yogurt
- 3eggs
- 1tablespoon grated orange zest
- 1cup whole-wheat flour
- 2tablespoons sugar
- 1½teaspoons cinnamon
- ¼teaspoon baking soda
- ½cup raisins, optional
- Vegetable oil, for frying
- Honey or maple syrup, for serving
Nutritional analysis per serving (4 servings)
881 calories; 59 grams fat; 13 grams saturated fat; 1 gram trans fat; 32 grams monounsaturated fat; 8 grams polyunsaturated fat; 78 grams carbohydrates; 7 grams dietary fiber; 33 grams sugars; 17 grams protein; 661 milligrams sodium
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 1¼ 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 had trouble with these, and I've decided it might be because I used Greek yogurt. The batter was too thick and tended to stick. I added milk to loosen it and used more canola oil to cook them, and they were better, but not wonderful.
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
I was very pleased with how delicious these turned out! Especially since I made numerous swaps in the recipe to amp up the protein and cut some of the fat. I used 1/2 cup egg whites instead of whole eggs, 2% cottage cheese instead of ricotta, and 3/4 cup Greek yogurt + 1/4 cup 2% milk instead of regular yogurt. I blended the wet ingredients with an immersion blender to get everything smooth and creamy. I used a spritz of olive oil in a nonstick skillet to cook them.
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