By Mark Bittman
- Total Time
- 30 to 45 minutes
- Rating
- 4(169)
- Notes
- Read community notes
Featured in: For Whole-Grain Pancakes, Try a Little Tenderness
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
893 calories; 61 grams fat; 15 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 8 grams polyunsaturated fat; 74 grams carbohydrates; 7 grams dietary fiber; 32 grams sugars; 19 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.
Ratings
4
out of 5
169
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Cooking Notes
naomi dagen bloom
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.
Rachel
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.
gail
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.
Anna
Pretty good! I never have the right ingredients for anything on this site, so I subbed lemon rind for orange, and wheat germ for bulgur (minus the soaking). Sorry to be that person. I also added more sugar and mixed some white flour with the wheat in hopes of making it more palatable to my toddler and husband. Toddler was skeptical but I thought it was pretty yummy! The pancakes were pretty thick, but I didn't hate that. Rich and nutty! Next time might add actual nuts.
Heidi
Made the recipe as stated for the most part. I did not like the orange zest at all. Reminds me too much of fruitcake (yuck). May try lemon zest instead on the next go. Maple syrup pairs well with the orange zest heightenig it which unfortunately made me like the pancakes even less. My only sub is that I didn't have raisens and subbed crasins instead. That was a mistake because the crasins have added sugar on them. From a heart health perspective, I wasn't a fan of the vegetable oil.
Lori in NZ
Great pancakes! Batter was thick but I folded in the 3 beaten egg whites, which lightened it all up. When I scooped 1/3 cup of batter onto greased griddle, I spread it out. Fluffy and tender. Lovely with freshly sliced Strawberries!
TAZ
Add about 1 teaspoon vanilla for flavor.
Roberto
I was skeptical about this recipe. The batter came out too thick. Very, very thick. I thinned it with a bit of milk and the pancakes came out doughy.
beverly
These were fairly fast to get in the table once the Bulgarian was soaked. Very hardy and my family, who normally scoffs at traditional pancakes lived these. We had them as a lunch entree. Had enough left over so trying to freeze to see how that works out! First time I cooked with vulgar wheat. I was impressed!
moztef
Used 1T lemon curd (didn’t have wherewithal for 1T of citrus grating;-) and 1 cup leftover prepared bulgur. So incredibly tender. Fiber equivalent to a bowl of oatmeal.
TG510
These were delicious! And easy. I might try lemon zest instead of orange and might add a bit of cardamom. We didn’t care for raisins or dried cherries as another note writer added, but did add some thinly sliced banana during cooking and liked that a lot. I added a tiny bit of milk since we were using Greek yogurt and made sure to spread the batter out in the pan so the pancakes weren’t so thick as to be hard to cook through. Somehow these were fluffy and rich at the same time.
angela d
These are amazing. I used farro as I didn’t have bulgur. So hearty and actually filling which usually isn’t the case for pancakes.
doggerelblogger
They need a little something extra - cardamom? I used fresh Portuguese cheese in place of ricotta, worked fine. They’re hearty & interesting, but not an immediate make-again.
natalie
Based on the comments, I added some of the bulgur soaking water to thicken it. Still, they were very thick and hard to cook through. The flavors were quite nice. I used dried cherries instead of raisins.
Dana K
Disappointed by the flavor and texture. Batter comes out too thick. I added about 1/4 cup water (didn’t have any milk) and that was a little better. I just wished these were regular pancakes by the end.
Bonnie
These are quite delicious. I found them to be much thicker than other pancakes and wound up pressing them down with the back of a spoon to decrease cooking time and make sure that they cooked through. They also stuck a bit—adding a tablespoon or so of oil to the batter might help.
Jean
I omitted sugar, used nonfat yogurt. Made 10, 1/2 C. pancakes large and thick. Served with eggs, dab of maple syrup & butter. Pancakes had tang from the yogurt.
Mat
We did cranberries instead of raisins. Great alternative that goes really well with the orange zest.
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