These savory pancakes are a blank canvas just waiting for a burst of flavor from some of the many varieties of microgreens, shoots, and sprouts that frequently end up in our fridges. My refrigerator currently stocks pea shoots, daikon sprouts, and sunflower sprouts. The toppings are endless, from compound butter to harissa and ricotta to more microgreens. They are also a great accompaniment to Lettuce Soup.
Microgreen Savory Pancakes
- 3 large organic eggs
- 1 cup ricotta cheese
- 2 tablespoons extra-virgin olive oil plus more for cooking
- 1/2 cup garbanzo bean chickpea flour
- 1 garlic clove minced
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
- 1 cup microgreens shoots, or sprouts, chopped
- 2 tablespoons chives chopped
- In a food processor or blender, blend eggs, ricotta, oil, flour, garlic, lemon zest, and salt. Pulse in greens and chives.
- Heat 1/2 tablespoon of oil in a nonstick or cast-iron skillet over medium heat. Working in batches, add batter 1/4 cup at a time to pan and cook pancakes until bubbles form on top, about 2–3 minutes. Flip and cook until pancakes are browned on the bottom and centers are just cooked through, about 1 minute. Serve with your favorite topping or Lettuce Soup.
Storage tip: Maintaining moisture is key to keeping microgreens fresh and crunchy. Store them between damp pieces of paper towels and then seal them in a bag or container. Keep in your refrigerator for up to a week.