Coconut And Ricotta Pancakes With Ginger Syrup

Name: Coconut And Ricotta Pancakes With Ginger Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Coconut And Ricotta Pancakes With Ginger Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!