So I had made a batch of preserved lemons a few months back and ever since have been contemplating what to do with them? Any suggestions??

You would think if one was going to go through all the trouble of preserving lemons, they would have a plan in mind for them. Alas, I did not. Probably had something to do with the fermenting kick I went on this winter and being excited about fermenting whatever I could get my hands on. I made sauerkraut, an obvious place to start for anyone getting into the world of fermenting. I’ve also made a fermented, effervescent drink called a ginger bug, kimchi, fermented Sriracha, fermented ketchup (which reminds me, I need to check on that), sourdough breads, and cultured butter. Just getting started.

I decided to do a little more digging in my never-ending quest for interesting and unusual uses for preserved lemon and came across Yotam Ottolenghi’s Buckwheat and Ricotta Hotcakes with Preserved Lemon Salsa. This recipe intrigued me as much for the buckwheat pancakes as for the preserved lemon salsa.

I like buckwheat. There’s a buckwheat soba tea that I’ve gotten hooked on as of late. I’m sipping on some now as I type. It’s got a nice earthy, toasty, roasted flavor to it. Buckwheat is also high in nutrients and packed with protein. Buckwheat is neither a grain nor is it derived from wheat. Rather, it’s the seed of a flowering plant and is related to rhubarb and sorrel. This recipe calls for buckwheat groats, which are the hulled seeds of the buckwheat plant. There’s dill and basil in the pancake batter, which gives it a nice green hue and lends a fresh herbaceousness to the finished hotcakes. Next time around I might swap out the ricotta for feta.

The salsa contributes an acidic, citrusy, punchy counterpoint to the earthy pancakes. Essentially, it’s a quick pickle of red onion with the addition of chopped preserved lemon rind and a few other ingredients. I envision this preserved lemon salsa pairing well with fish or chicken as well.

The egg yolks and whites get separated. The whites, whisked to stiff peaks, are then folded into the pancake batter to add airiness and lightness to the pancakes…

Buckwheat and Ricotta Hotcakes with Preserved Lemon Salsa

Pickled Lemon Salsa

1/4 cup white-wine vinegar
2 teaspoons sumac
3/4 teaspoon sugar
Peel of 1 lime (use a vegetable peeler to obtain long strips)
1 garlic clove, roughly bashed with the flat of a knife but left unpeeled
1/2 medium red onion, peeled and thinly sliced
1/2 teaspoon salt
1 1/2 tablespoons olive oil, plus extra to serve
1 preserved lemon, flesh cut off and discarded, skin diced
1 tablespoon chopped cilantro leaves

For the preserved lemon salsa: Combine the vinegar, sumac, sugar, strips of lime peel, garlic, onion, and salt in a non-reactive bowl. Let pickle for at least three hours (and preferably overnight). When ready to serve, drain the pickled onions, discarding the lime peel and garlic, and transfer to a bowl with the oil, preserved lemon, cilantro, and a generous grind of pepper. Stir to combine and set aside.

Buckwheat Hotcakes

1/3 pound (150 grams) raw buckwheat groats, soaked in plenty of cold water for 3-4 hours (any less, and they won’t soften enough, longer and they will disintegrate)
5 ounces (150ml) buttermilk (or milk)
3/4 ounce (20 grams) parmesan, finely grated
1 3/4 ounces (50 grams) basil leaves
1 ounce (30 grams) dill
2 eggs, whites and yolks separated
Salt and black pepper
2 ounces (60 grams) ricotta plus extra for serving
Unsalted butter, for frying

For the buckwheat hotcakes: Drain the buckwheat groats that have been soaking overnight. Place the buckwheat groats, buttermilk, parmesan, basil, dill, and egg yolks in a food processor with half a teaspoon of salt. Process on high speed until you have a uniform batter, then transfer to a large bowl, stir in the ricotta, and set aside. Don’t worry if the batter discolours after a few minutes, it will brighten up again once fried.

Whisk/beat the egg whites to stiff peaks. Then, using a spatula, gradually and gently fold them into the batter (take care not to overwork the batter).

Melt a pat of butter in a large, nonstick frying pan over medium heat. When hot, drop about three tablespoons of batter per pancake. You can use an small offset spatula to level each pancake into even rounds. Cook for about 2 minutes, flip, and cook another 2 minutes or until golden brown and cooked through. Keep warm while you repeat with the remaining batter, adding more butter as needed.

Serve two or three warm pancakes with the salsa and a few dollops of ricotta. Add a final drizzle of olive oil and a generous grind of pepper.