Best 3 Coconut And Ricotta Pancakes With Ginger Syrup Recipes
Indulge your taste buds with our tantalizing Coconut and Ricotta Pancakes with Ginger Syrup, a culinary symphony that harmonizes tropical flavors with zesty undertones. These delicate pancakes, infused with the rich creaminess of ricotta and the nutty sweetness of coconut, are a delightful treat for breakfast or brunch. Accompanied by a luscious ginger syrup, each bite bursts with a vibrant symphony of flavors, sure to awaken your senses and leave you craving more.
But that's not all! This article also features a delectable array of pancake recipes, each offering a unique taste adventure. From classic buttermilk pancakes to fluffy protein pancakes, this collection caters to every palate and dietary preference. Whether you're a traditionalist seeking comforting familiarity or a culinary adventurer seeking new horizons, you'll find a recipe that satisfies your cravings.
So, don our aprons, gather our ingredients, and embark on a culinary journey that promises to delight and inspire. Let's explore the world of pancakes together, one delicious bite at a time.
THE BEST RICOTTA PANCAKES
This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.
Provided by WestCoastMom
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
- Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
- Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
- Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
- Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g
COCONUT AND RICOTTA PANCAKES WITH GINGER SYRUP
Provided by Annabel Langbein
Categories Ginger Breakfast Brunch Vegetarian Kid-Friendly Low Cal High Fiber Ricotta Coconut Fall Spring Summer Winter Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 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.
COCONUT PANCAKE SYRUP
I searched everywhere for a coconut syrup recipe like I enjoyed while I was in Hawaii. When every recipe I tried failed to satisfy me, I was compelled to create my own.
Provided by Kimberly Kahmann Harvey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 40.5 g, Fat 5.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 5.1 g, Sodium 35.2 mg, Sugar 18.1 g
Tips:
- Use full-fat coconut milk and ricotta cheese for a richer flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be sure to whisk the dry ingredients together thoroughly before adding them to the wet ingredients. This will help prevent lumps.
- Don't overmix the batter. Overmixing can make the pancakes tough.
- Cook the pancakes over medium heat. This will help them cook evenly and prevent them from burning.
- Serve the pancakes immediately with your favorite toppings. Some suggestions include butter, syrup, fresh fruit, or whipped cream.
Conclusion:
These coconut and ricotta pancakes with ginger syrup are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a special occasion or a lazy weekend morning. The pancakes are fluffy and flavorful, with a hint of coconut and ginger. The ginger syrup is the perfect finishing touch, adding a sweet and spicy flavor.
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