These fluffy little risen pancakes are inspired by Russian oladi, which are traditionally made with a yeasted batter and soured milk (kefir, buttermilk or yogurt).
Ingredients
- 1 batch buckwheat sourdough discard batter
- 1 tablespoon finely grated roasted red beetroot*
- 1 (14-ounce) tub ricotta
- 2–3 whole ramps, chopped
- 1 teaspoon grated lemon zest
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 8 nice-sized fresh morels, cleaned thoroughly (or rehydrated from dried)
- Optional garnish: thin-sliced ramp greens and rose peppercorns
Instructions
*I use roasted beetroot (it deepens the flavor) but raw beetroot works fine too.
Mix the grated beetroot into the batter until you have a homogenous red-pinkish color. Leave to set on the kitchen counter for about an hour. To fry, proceed as in basic recipe.
Combine ricotta, chopped ramps and lemon zest in a small bowl. Season aggressively with fresh-ground black pepper and sea salt. Pour back into the tub, close the lid and keep in the fridge until needed.
(Note: Use leftover ramp ricotta on a sandwich, toss with pasta or use to make potato salad, for instance.)
Split (rehydrated) morels lengthwise. Heat ½ tablespoon olive oil in a small skillet. Add morels and sauté quickly for about 3–4 minutes. Season to taste with salt and pepper and keep warm on a plate.
To serve: Add a good dollop of ramp ricotta to each warm pancake. Divide sautéed morels on top and garnish to taste with ramp greens and rose peppercorns. Serve immediately.
