Oat and Ricotta Griddle Cakes with Warm Pear Ginger Chutney and Sunflower Seeds

Instructions

1. 1

   1. Place the rolled oats in a blender or food processor and pulse a few times until you have a rustic flour texture. Transfer to a large bowl and mix with the baking powder, 1 g (1/4 tsp) of the cinnamon, and 2 g (1/4 tsp) of the salt.

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   2. In another bowl, whisk the ricotta with the eggs, milk, honey, and vanilla until combined. Add this mixture to the dry ingredients and let the batter rest for 10 minutes so the oats can hydrate.

3. 3

   3. While the batter rests, melt 7 g (1/2 tbsp) butter in a medium skillet over medium heat. Add the pears, ginger, lemon juice, brown sugar, water, the remaining cinnamon, and the remaining salt. Cook for 8 to 10 minutes, stirring occasionally, until the pear is tender and the liquid turns glossy and lightly thickened. Keep warm.

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   4. In a small skillet, toast the sunflower seeds over medium heat for 2 to 3 minutes, stirring constantly, until nutty and fragrant. Remove immediately so they do not burn.

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   5. Heat a griddle or large nonstick skillet over medium-low heat. Add 9 g (2 tsp) butter and, once melted, pour portions of about 60 ml (1/4 cup) batter per cake. Cook for 2 to 3 minutes per side until golden and cooked through in the center. Repeat with the remaining batter, using the rest of the butter as needed.

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   6. Serve the griddle cakes hot with a spoonful of plain yogurt, the warm pear-ginger chutney on top, and finish with the toasted sunflower seeds.

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   7. If you want to keep the cakes warm while finishing the batches, place them on a tray in a preheated oven at 90 °C / 200 °F for up to 10 minutes.