Coconut & Ricotta Pancakes with Ginger Syrup

I found this recipe on epicurious.com and made just a few changes. The pancakes turnout nice and moist without a cheesy flavor. The syrup completely complements the deliciousness of the pancake. "An exotic new spin on a breakfast classic."

I could eat a heaping stack of these divine little cakes of amazingness...

6 servings
10 minute prep time
20 minute cook time

Ingredients
Ginger Syrup
1 cup sugar
1 cup water
3 tablespoons fresh ginger, peeled and cut into matchsticks
Zest of 1 lemon

Pancakes
4 large eggs, separated
3/4 cup whole milk
2/3 cup whole milk ricotta cheese
2/3 cup flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups shredded coconut
Butter

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Preparation
1. Combine all the ingredients for Ginger Syrup in a small sauce pan. Stir over medium heat until the sugar dissolves. Boil until mixture reduces to about 1 cup. Meanwhile...

2. In an electric mixer, beat egg whites in a large bowl until stiff peaks form. Meanwhile...

3. In another large bowl, whisk together egg yokes, milk, ricotta, flour, sugar, baking powder, vanilla extract, and salt. Once combined, stir in coconut.

4. Fold egg whites into prepared batter while being careful not to over mix.

5. Heat oven to 170 degrees.

6. Melt a teaspoon of butter on a griddle or large fry pan over medium heat. Working in batches, drop 1/4 cup of batter into the pan. Cook until bubbles form in the middle of the pancake and evenly browned, about 2 minutes. Flip and cook 2 minutes longer. Transfer pancakes to a baking sheet and keep in a 170 degree oven until all the batter is cooked. Add butter to the pan after each batch.

7. Arrange 3 or 4 pancakes on a plate. Garnish with fresh fruit and pour warm ginger syrup over the top. Enjoy!

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Quick & Dirty Tips
Syrup can be made up to two weeks in advance. Just keep covered in the refrigerator.

Batter can be made ahead up to 12 hours in advance without the egg whites folded in. Cover bowl with plastic wrap touching the top of the batter. This will prevent a skin from forming. Whip the egg whites and fold into the batter when ready to cook.

I wanted to do grilled bananas sliced on the diagonal but just didn't have the time to do it... next time!

Peach & Berry Ginger Shortcakes

It seemed like every other day in the summer, my grandmother would make homemade shortcakes and whipped cream for strawberry shortcakes in the summer. The strawberries she used were always fresh! We use to go in the woods around our house and pick all kinds of berries... blackberries, raspberries, blueberries, and occasionally we would find the random strawberry. Needless to say, we always had enough berries in our house... and bags and bags frozen in the deep freezer for use throughout the winter. Although not my grandmother's recipe, I thought this was a way to give honor to the traditional with a modern twist. I'm sure she would have loved it and I hope you do too!

6 servings
30 minute prep time
20-25 minute cooking time

Ingredients
2 cups flour
6 tablespoons sugar
2 teaspoons cinnamon
1 tablespoon flour
Dash of salt
1/2 cup chilled butter
1/2 cup finely chopped crystallized ginger
1/2 cup ginger ale
2 tablespoons whipping cream
2 tablespoons sugar
3 peaches (white peaches if available)
2 cups mixed berries (i.e. blackberries & raspberries)

Whipped Cream
2 cups whipping cream
1/4 cup powdered sugar
1 tablespoon almond extract
1 teaspoon vanilla extract

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Preparation
1. Preheat oven to 400 degrees and line two baking pans with parchment paper.

2. Whisk together flour, 6 tablespoons sugar, cinnamon, and salt. Add butter and rub in with your fingers until a very coarse meal forms. Or, prepare in a food processor, giving several pulses until the butter is pea-sized. Add chopped ginger and stir to coat. Add ginger ale and mix until mixture is moist.

3. Gather dough and roll into a uniform log. Cut 6 equal rounds and reshape as needed into 2 1/2 inch rounds. Place three shortcakes on each baking pan, spaced well apart.

4. Mix together 2 tablespoons whipping cream with 2 tablespoons sugar. Brush mixture over the tops and sides of shortcakes.

5. Bake shortcakes 20-25 minutes until a knife comes out clean from the center. They will be a bit flat... don't worry! Remove baking sheets from oven and let shortcakes cool on the sheet. While they are baking...

6. Slice peaches into wedges, removing the core. Toss with additional berries and 3 tablespoons sugar. Set aside.

7. Combine whipping cream, powdered sugar, almond extract, and vanilla extract and whip on high speed until mixture comes to peaks that hold themselves up.

8. Place one shortcake on a plate, spoon a big dollop of whipped cream, and top with peach and berry mixture. Garnish with matchstick sliced crystallized ginger, sit back, and enjoy!

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Quick & Dirty Tips
Shortcakes can be made a day ahead of time and kept in a ziplock bag. Place an apple wedge or a slice of bread in the bag to keep them moist. Also, the shortcake freeze quite well and only need a few seconds in the microwave to come back to life! Make sure to make the whipped cream within a few hours of serving it. It holds up nicely if kept in the refrigerator.

For the shortcakes to come out well, the butter must be chilled. Work fast so that the butter is as cold as possible when putting in the oven. I use white peaches when they are available, usually in late May and early June. They have a unique flavor that is lighter then a regular ripe peach. The shortcakes will come out a bit flat. You are welcome to cut them in half horizontally, like the traditional serving, but I don't cut through mine. If you don't like ginger, just take it out!