Coconut and Ricotta Pancakes with Ginger Syrup

Name: Coconut and Ricotta Pancakes with Ginger Syrup
Yield: 8 Servings
Ingredients: 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; 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

By Annabel LangbeinPhotographer Misha Gravenor

April 6, 2008

Image may contain Plant Home Decor Food Cutlery and Fork

Misha Gravenor Photography

Recipe notes