To learn more about this recipe, see our related story, A Place to Roost, in our San Francisco edition.
Sauerkraut, Pecorino and Ricotta Pancakes
Adapted from Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco
Yield: 25 two-inch pancakes
Cook Time: 15 minutes plus 30 minutes for batter to rest
1 large egg
⅔ cup ice water
1 cup all-purpose flour
1½ teaspoons salt
½ teaspoon baking powder
2 cups sauerkraut, drained, liquid reserved
1 cup finely grated Pecorino Fiore Sardo
2 to 3 tablespoons unsalted butter, divided
⅔ cup fresh whole-milk ricotta
Freshly ground black pepper
1. In a small bowl, whisk together the egg and water. In a medium bowl, sift together the flour, salt and baking powder. Mix the egg mixture into the dry ingredients until well combined, cover with plastic wrap, and refrigerate for 30 minutes or up to 6 hours.
2. Once chilled, stir in the sauerkraut and Pecorino. The mixture should be the consistency of pancake batter; if it is too thick, thin the batter with 1 to 2 tablespoons of the reserved sauerkraut liquid.
3. In a large skillet set over medium heat, melt 1 tablespoon butter. Repeatedly ladle about 2 tablespoons of batter into the pan, leaving about 1 inch between pancakes (each pancake should be about 2 inches in diameter; take care not to overcrowd the pan).
4. Cook until golden and crisp around the edges, 3 to 4 minutes, then dollop each pancake with about 1 teaspoon ricotta. Flip the pancakes and cook the other side until golden, 30 to 45 seconds more. Transfer to a large platter and repeat with the remaining butter, batter and ricotta (the finished pancakes can be kept warm in a 300° oven while the remaining batter is cooked).
5. Sprinkle with the black pepper and serve warm.