Sourdough Pancakes with Buttermilk Ricotta + Raspberry Rose Hip Jam

This pancake recipe results in a super light, fluffy, and sweet pancake. The combination of buttermilk + sourdough lends a sour characteristic to the pancakes which creates a lovely balance. Layered with homemade buttermilk ricotta, raspberry + rose hip jam, and slices of fresh, ruby red grapefruit, this dish will send your taste buds on quite the culinary adventure.When you are working with a sourdough starter, you have to use the starter every three weeks. I experiment quite a bit and have come up with a few favorite recipes: Homemade Sourdough Bread and Sourdough Waffles with Ginger Syrup + Candied Fig Jam to name a few...Sourdough Pancakes with Dried Lemon + Rose Hip SugarServes 4Ingredients:Sourdough starter (see recipe below)3 cups organic all-purpose flour2 1/2 cups filtered water2/3 cup organic buttermilk2 tablespoons organic unsalted butter, melted + 1/2 teaspoon1 medium organic egg2 tablespoons dried lemon + rose hip sugar or organic cane sugar1 teaspoon of rose salt or kosher salt1 teaspoon organic baking soda1 teaspoon organic vanilla extractGarnish:Homemade Buttermilk Ricotta (recipe below) or store-bought ricottaRaspberry Rose Hip Jam (recipe below)Slices of organic ruby red grapefruitFloral Sugar or Warm Maple SyrupOrganic unsalted or raw butterDirections:The evening before you plan on making these delicious pancakes, you will need to do the following: Using a stand mixer fit with a paddle attachment or simply using a rubber spatula and mixing by hand, mix the starter with the flour. Slowly add the filtered water until the consistency of the mixture resembles a pour batter. Cover with plastic wrap and allow to sit overnight.In the morning, place about one cup of the mixture in a ball jar…this is your new starter. Store in the fridge and use again within 3 weeks.Add the rest of the ingredients to the remaining sourdough mixture. Mix until just combined. Using a cast iron skillet over medium heat, melt 1/2 teaspoon butter to coat the pan. Cook the pancakes one at a time, about 1 minute per side. Keep warm in the oven at 300 degrees. Layer with homemade buttermilk ricotta, butter, raspberry rose hip jam, and slices of ruby red grapefruit. Sprinkle with floral sugar or drizzle with warm maple syrup. Serve immediately.Making sourdough starter:Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online…Homemade Buttermilk Ricotta:Makes about 1/2 cupIngredients:1 cup organic buttermilk, shaken well1/2 cup organic whole milk1 tablespoon organic half + halfDirections:Place buttermilk and whole milk in a small saucepan over medium heat. Allow to simmer for 5 minutes or until the curds separate from the whey (the curds will float to the top). Remove from heat and allow to sit for 20 minutes. Using a cheesecloth or dishtowel, strain into a large bowl. Reserve the whey (the liquid) for smoothies. Squeeze the residual liquid out of the ricotta. Place in a small bowl. Add half-half and mix. Store in the fridge and use within a few days. You can add dried lemon + rose hip sugar if you would like to sweeten the ricotta. It also tastes lovely if you serve immediately, nice and warm...Raspberry Rose Hip Jam:Ingredients:2 cups organic fresh raspberries1 cup organic sugar1/2 cup filtered waterJuice from 1 organic lemon1 teaspoon dried organic rose hipsDirections:Place sugar, water, raspberries, dried rose hips, and lemon juice in a medium sauce pan over medium heat. Allow the mixture to simmer for about 15-20 minutes. Allow to cool then place in a ball jar. The jam will continue to thicken as it sits. Store in the fridge…use within one week. I have also made this jam with the addition of a few fresh figs...Recipe + Photos by Cassie Winslow