Ingredients

1/2 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 1/2 teaspoons cinnamon

1/4 teaspoon baking soda

1/2 cup raisins, optional

Vegetable oil, for frying

Honey or maple syrup, for serving.

Preparation

  1. 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.

  2. 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.

  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. Yield: 4 servings.