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1
Mix flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, melted butter, milk, lime, rum and vanilla.
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2
Combine the liquid and dry ingredients with a wooden spoon. Mix together only until flour is just incorporated.
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3
In a small bowl, beat egg whites and apple cider vinegar with an electric mixer until soft peaks form. Fold the egg whites into the batter just until incorporated. Let set for 15 minutes and gently fold in the coconut. Be careful not to over beat the batter, otherwise the pancakes will be firm and tough.
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4
Brush nonstick pan or cast iron griddle with a small amount of butter or cooking oil and heat over medium heat (325 degrees if using an electric griddle). (We like to use a paper towel to spread the butter over the whole pan or griddle.)
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5
Pour 1/4 cup of the batter onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 -1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Keep them warm in a low oven.
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6
Syrup
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7
Bring all ingredients to a simmer over low heat.
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8
Cook about 10 minutes.
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9
Remove from the heat, strain, and serve warm or at room temperature. (Can be made overnight.)
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10
Use an electric mixer or whisk to beat whipping cream until it begins to thicken.
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11
Add sugar and rum. Continue to whisk until desired consistency.
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12
Fold whipped cream into ricotta cheese.
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13
Dollop pancakes with ricotta whipped cream and smother with desired amount of pineapple syrup. Sprinkle with grated coconut and walnuts if you like! Serve caramelized plantains alongside pancakes.
