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Coconut and Ricotta Pancakes with Ginger Syrup

Coconut and Ricotta Pancakes with Ginger Syrup Categories: Breakfast
Nb persons: 0
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yield: Makes 8 servings An exotic new spin on a breakfast classic. The pancakes puff up during cooking and deflate when taken off the griddle. Ginger syrup:
    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
Pancakes:
    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

preparation

For 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.

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