Coconut And Ricotta Pancakes With Ginger Syrup

Serves: 2

Leola Gaylord

1 January 1970

Based on User reviews:

43

Spice

46

Sweetness

59

Sourness

40

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

2 tbsps

Sugar

3 cup

Water

2.5 tbsps

Ginger (matchstick-size strips peeled fresh about 1 ounce)

1 tsp

Lemon Peel (finely grated)

4 large

Egg (separated)

3 cup

Whole Milk

2 cup

All-Purpose Flour

1.5 tsps

Baking Powder

1 tsp

Vanilla Extract

1 tsp

Salt (generous)

1.333333 cups

Coconut (finely grated fresh about 4 ounces)

6 tsps

Butter (or more)

3

Bananas (peeled, sliced on diagonal)

1

Pineapple (peeled, cored, thinly sliced, cut into triangles)

Directions:

1

For ginger syrup: Combine all ingredients in small saucepan; stir over medium heat until sugar dissolves

2

Boil until reduced to 3/4 cup, about 5 minutes

3

DO AHEAD Can be made 2 weeks ahead

4

Cover and chill

5

Rewarm before serving

6

Combine all ingredients in small saucepan; stir over medium heat until sugar dissolves

7

Boil until reduced to 3/4 cup, about 5 minutes

8

DO AHEAD Can be made 2 weeks ahead

9

Cover and chill

10

Rewarm before serving

11

For pancakes: Whisk egg yolks, milk, ricotta, flour, sugar, baking powder, vanilla, and salt in large bowl

12

Stir in coconut

13

DO AHEAD Can be made 12 hours ahead

14

Cover and chill

15

Beat egg whites in another large bowl until stiff

16

Gently fold into ricotta mixture

17

Melt 1 teaspoon butter on griddle or in large nonstick skillet over medium heat

18

Working in batches, drop batter onto griddle by 1/4 cupfuls

19

Cook until bubbles form on pancakes, about 2 minutes

20

Flip pancakes; cook 2 minutes longer, adding butter to griddle by teaspoonfuls between batches

21

Arrange 3 to 4 pancakes on each plate

22

Garnish with sliced fruit; pour warm ginger syrup over

23

Whisk egg yolks, milk, ricotta, flour, sugar, baking powder, vanilla, and salt in large bowl

24

Stir in coconut

25

DO AHEAD Can be made 12 hours ahead

26

Cover and chill

27

Beat egg whites in another large bowl until stiff

28

Gently fold into ricotta mixture

29

Melt 1 teaspoon butter on griddle or in large nonstick skillet over medium heat

30

Working in batches, drop batter onto griddle by 1/4 cupfuls

31

Cook until bubbles form on pancakes, about 2 minutes

32

Flip pancakes; cook 2 minutes longer, adding butter to griddle by teaspoonfuls between batches

33

Arrange 3 to 4 pancakes on each plate

34

Garnish with sliced fruit; pour warm ginger syrup over