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

**********

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!

**********

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!

Pumpkin Sliver Dollars

Pancakes are the first real "food" that I remember cooking when I was a kid. Dense and rich, pancakes were a favorite all around my house growing up. Pancakes are delicious... but why not try something a little different? Nothing tastes better than pumpkin pie so, lets combine the two!

6 servings
10 minute prep time
15 minute cooking time

Ingredients
1 1/4 cups buttermilk
3/4 cup canned pure pumpkin (not canned pumpkin pie)
4 large eggs
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup butter, melted
1 1/3 cup flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sliced almonds, chopped
Butter or non-stick spray

**********

Preparation
1. Preheat oven to 170 degrees. Line a baking sheet with parchment or tin foil.

2. Whisk together buttermilk, pumpkin, eggs, sugar, brown sugar, vanilla extract, and almond extract until well blended. Add melted butter and whisk again. Whisk in flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until combined. Stir in sliced and chopped almonds.

3. Lightly butter or spray a large skillet and place over medium heat. Working in batches of four, pour 2 tablespoons of batter into heated skillet. Cook until bubbles form on the top and the sides are dry; about 2 minutes. Turn silver dollars over and cook until the second side is browned; about 1 minute. Transfer to the baking sheet and keep warm in the oven until all the batter is cooked.

4. Serve four or five silver dollars to a plate with warm Vermont maple syrup and whipped cream. Garnish with almond slices.

**********

Quick & Dirty Tips
If you prefer regular sized pancakes, just make them that big! They are a bit moist and maybe harder to flip which is why I choose to make the recipe a silver dollar one instead.

I like a little whipped cream. Check out the whipped cream recipe that I posted under Peach & Berry Ginger Shortcakes. I would halve the recipe.

Keep the heat low or the silver dollars will burn and not cook through. The oven will keep them nice and warm so there is no rush.

If all you can find in canned pumpkin pie, omit the sugars or sugar to taste.

Always use real maple syrup. People who don't have sold their soul to the devil.