An exotic new spin on a breakfast classic. The pancakes puff up during cooking and deflate when taken off the griddle.
Recipe information
Yield
Makes 8 servings
Ingredients
Ginger syrup:
Pancakes:
Preparation
For ginger syrup:
Step 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.
For pancakes:
Step 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.
Step 3
Beat egg whites in another large bowl until stiff. Gently fold into ricotta mixture.
Step 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.
