Breakfasts/coconut and ricotta pancakes with ginger syrup
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)
Contents
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.
