Sauerkraut Pancakes
Pecorino Romano PDO, Ricotta, Caraway Seeds, Sea Salt
Chef Stuart Brioza of State Bird Provisions | San Francisco
Adapted by StarChefs | september 2023
INGREDIENTS
Pancake Batter:
1¼ cups all-purpose flour
1¼ teaspoons kosher salt
¾ teaspoon baking powder
¼ cup sourdough starter
1 egg
1 cup sauerkraut, drained
¾ cup grated Pecorino Romano PDO
To Assemble and Serve:
7 tablespoons clarified butter
¾ cup ricotta, drained overnight
1 tablespoon flaky sea salt
1 tablespoon caraway seeds, toasted
2 tablespoons sauerkraut powder
METHOD
For the Pancake Batter:
In a mixing bowl, whisk together flour, salt, and baking powder. Set aside. In a separate bowl, whisk together sourdough starter and ⅔ cup water. Slowly whisk dry ingredients into the starter mixture until well combined. Cover and refrigerate overnight. The next day, the batter should be elastic, tacky, and filled with air bubbles. Stir in sauerkraut and cheese. Cover and let sit 1 hour at room temperature.
To Assemble and Serve:
Heat a cast-iron skillet over medium heat. Add 1½ tablespoons clarified butter and cook until butter begins to smoke. Add 1 heaping tablespoon Pancake Batter to the skillet. Top with 1 teaspoon ricotta and gently press down into the batter. Cook 3 minutes, or until the bottom of the pancake is golden brown. Flip and cook remaining side additional 3 minutes. Transfer pancake to a wire rack. Repeat with remaining butter, Pancake Batter, and ricotta. Sprinkle pancakes with sea salt and caraway seeds. Serve pancakes with a side of sauerkraut powder for dipping.
