Breakfasts/coconut and ricotta pancakes with ginger syrup

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Serves: 8

Active Time: 20 minutes

Total Time: 40 minutes

From: Bon Appatite Magazine (Read More http://www.bonappetit.com/recipes/2008/05/coconut_and_ricotta_pancakes_with_ginger_syrup#ixzz1YEWxGvy9)

Ingredients

Ginger Syrup

3/4 cup sugar

3/4 cup water

2 1/2 tablespoons matchstick-size strips peeled fresh ginger (about 1 ounce)

1 teaspoon finely grated lemon peel

Pancakes

4 large eggs, separated

3/4 cup whole milk

2/3 cup whole-milk ricotta cheese (about 6 ounces)

2/3 cup all purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

1/4 teaspoon (generous) salt

1 1/3 cups finely grated fresh coconut (about 4 ounces)

6 teaspoons (or more) butter

3 bananas, peeled, sliced on diagonal

1/2 pineapple, peeled, cored, thinly sliced, cut into triangles

Directions

Ginger Syrup

Combine all ingredients in small saucepan; stir over medium heat until sugar dissolves. Boil until reduced to 3/4 cup, about 5 minutes. DO AHEAD Can be made 2 weeks ahead. Cover and chill. Rewarm before serving.

Pancakes

Step 1

Whisk egg yolks, milk, ricotta, flour, sugar, baking powder, vanilla, and salt in large bowl. Stir in coconut. DO AHEAD Can be made 12 hours ahead. Cover and chill.

Step 2

Beat egg whites in another large bowl until stiff. Gently fold into ricotta mixture.

Step 3

Melt 1 teaspoon butter on griddle or in large nonstick skillet over medium heat. Working in batches, drop batter onto griddle by 1/4 cupfuls. Cook until bubbles form on pancakes, about 2 minutes. Flip pancakes; cook 2 minutes longer, adding butter to griddle by teaspoonfuls between batches. Arrange 3 to 4 pancakes on each plate. garnish with sliced fruit; pour warm ginger syrup over.