Coconut and Ricotta Pancakes with Ginger Syrup Recipe

Coconut and Ricotta Pancakes with Ginger Syrup Recipe

  • 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
  • 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
  1. 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.
  2. 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.
  3. Beat egg whites in another large bowl until stiff. Gently fold into ricotta mixture.
  4. 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.
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