Coconut and Ricotta Pancakes with Ginger Syrup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 3/4 cup water
- 2 tablespoons sugar
- 3/4 cup sugar
- 2/3 cup all purpose flour
- 3/4 cup whole milk
- 1 teaspoon finely grated lemon peel
- 4 large eggs, separated
- Carbohydrate 52 g(17%)
- Cholesterol 114 mg(38%)
- Fat 14 g(21%)
- Fiber 4 g(14%)
- Protein 9 g(17%)
- Saturated Fat 9 g(45%)
- Sodium 210 mg(9%)
- Calories 357
PreparationFor 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. For pancakes: 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. Beat egg whites in another large bowl until stiff. Gently fold into ricotta mixture. 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.
PreparationFor 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. For pancakes: 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. Beat egg whites in another large bowl until stiff. Gently fold into ricotta mixture. 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.
