Buckwheat & ricotta hotcakes recipe | Ottolenghi Recipes

Ingredients

• 150g 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)
• 150ml whole milk
• 20g parmesan, finely grated
• 50g basil leaves
• 30g dill
• 2 eggs, whites and yolks separated
• salt and black pepper
• 140g ricotta (or just 60g if serving with fried eggs: see introduction)
• 40g unsalted butter, for frying
• 60ml white wine vinegar
• 2 tsp sumac
• ¾ tsp caster sugar
• 1 lime, finely zested
• 1 garlic clove, roughly bashed with the flat of a knife but left unpeeled
• ½ red onion, peeled and cut into 2-3mm thick slices
• 1½ tbsp olive oil, plus extra to serve
• 1-2 small preserved lemons, flesh cut off and discarded, skin chopped into 0.5cm dice
• 10g coriander leaves, chopped