Savory sauerkraut pancakes

These tangy little pancakes are the best sellers at San Francisco's State Bird Provisions restaurant. Make them once and you'll reconsider your morning breakfast routine. 


1½ cups all-purpose flour
½ teaspoon baking powder
1½ teaspoons kosher salt
1 egg
¾ cup water
½ cup sourdough starter
½ cup sauerkraut, chopped
2 ounces pecorino cheese, coarsely grated
¼ cup ricotta cheese
Pinch of pepper
Lots of clarified butter

Start by making the batter base by combining the flour, baking powder, salt, egg, water and sourdough starter. Mix together all the ingredients until you get a roughly textured batter. Lumps in the mix are okay, since it will expand as it sits. Let it sit for one day in the fridge. It should double in size.

The next day stir the chopped sauerkraut and coarsely grated pecorino cheese into the mixture and season with ground black pepper.

Heat up a skilled (cast iron works best) on medium to high heat and coat with clarified butter.
When the pan starts to smoke, drop the batter into the pan and spoon in a dollop of ricotta cheese into the center of each pancake.

Cook unit the edges start to bubble and a little crust begins to form (about 75 percent of the way), then add another splash of clarified butter, flip and finish cooking the other side until just brown.