We ate this meal on February 28, 2012. How do I say that with such certainty? Well, it was National Pancake Day! Woops, I’m a little late in getting around to posting it. Anyways, though this dish was consumed on a fake holiday related to pancakes, you need not wait until next year to make it.
This is actually a combination of two recipes I found on pinterest: Savory Ricotta Pancakes with Slow-Roasted Tomato Sauce from Poor Girl Gourmet and Brussel Sprout Hash from Cook + Smarts. I loved the idea of savory pancakes (and I happened to have some ricotta on hand) and I am obsessed with roasted brussel sprouts, but had yet to try them thinly slice and sauteed. Well, my friends this was a winning combination. The bacony sprouts and egg act as your salty “syrup” of sorts for the light and fluffy pancakes. Yum. I felt like a bit of a short order cook, flipping pancakes and tossing hash on my griddle pan, but it was worth it. Totally yummy and unexpected.
Don’t wait until next February for a fake holiday created by IHOP, get to it now!
* the white cooked over the yolk – grr! I never do that.
1/2 plus 2 tablespoons cup whole wheat flour
2 tablespoon grated parmesan cheese
1/2 cup milk (I used 1%)
1/2 cup ricotta (I used low fat)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
freshly ground black pepper
1 tsp. olive oil
about 3/4 pound of brussel sprouts (I used about 15 medium)
2 strips of bacon, cut into 1/4″ pieces
salt and pepper to taste
1.) Prep the pancake batter. In a mixing bowl, stir together the flour, parmesan, baking powder, baking soda, salt, and pepper. In another bowl, mix the milk, ricotta, and egg until they are well blended. Set aside.
2.) Prep your brussel sprouts by peeling off the outer layers and cutting off the base. Slice them in half lengthwise, then thinly slice into a chiffonade. The slices should be 1/8″ or thinner. Toss with olive oil, salt, and pepper in a bowl.
3.) You’ll need a large cooking surface, so I used an electric griddle. You can also use a large pan. Heat the pan to medium and spray with cooking spray. Ladle 1/4-1/3 cup portions of the batter onto the pan and cook for a couple minutes, until bubbles form along the edges. Repeat until batter is gone. Flip and cook for a couple more minutes. Transfer to a 250*F oven to stay warm while you prepare everything else.
4.) Cook the bacon on the griddle for 3-4 minutes, until some fat is rendered and it is crisping. My bacon was especially fatty, so I used a paper towel to sop some of it up.
5.) Move the bacon to the side and crack your eggs. Top with a bit of salt and pepper. Cook until the white is set, but the yolk is still runny.
6.) Meanwhile, add your brussel sprouts to the bacon and saute 3-4 minutes, until wilted and edges are browned.
7.) Remove the pancakes from the oven and top with the hash and egg. Break the yolk as a sauce.