I teased you yesterday with the recipe for ginger syrup, telling you that one of its delicious uses would be posted today. Now, remember the luscious cocktail that was served in the coconut half that I showed you here? Obviously, there was another half to that coconut, one with three holes in it for draining the water, but one that also had wonderfully fresh, moist coconut meat. It was that meat, freshly grated in the food processor, that sent me on my quest for a breakfast recipe in which I could put it to good use. Thanks to Epicurious.com, I found a decadently delicious recipe that is full of complex tastes and will make you feel that you’re breakfasting on a tropical isle. The beauty of this recipe is that it, like the ginger syrup, can be made ahead, so you won’t have to labor in the morning to put a fantastic meal on the table. I used a Cuisinart Griddler to make my pancakes, so there was no need for the butter as mentioned in the recipe. Also, as I'm not keen on pineapple other than eaten alone, I eliminated it as a topping ingredient. Personally, I don’t think the pineapple has a place here at all as it would have clashed rather badly, I think, with the ginger.
Banana, Coconut and Ricotta Pancakes with Ginger Syrup
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
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.
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