Recipe courtesy of PUBLIC NYC
Show: Unique Eats
Episode: Romantic Spots
Coconut Pancakes with Ginger-Lime Syrup
25 min
10 min
8 to 10 servings
25 min
10 min
8 to 10 servings


Coconut Pancakes:
  • 2 1/2 cups all-purpose flour
  • 2 cups coconut powder
  • 1 1/8 cups unsweetened dried coconut
  • 1/3 cup quick-cooking polenta
  • 1 tablespoon baking powder
  • Pinch salt
  • 1 cup buttermilk
  • 3/4 cup melted butter
  • 4 eggs
  • One 16-ounce can coconut milk
  • 1 cup fresh ricotta cheese, for serving
  • 1/2 mango, cubed, for serving
  • Ginger-Lime Syrup, recipe follows, for serving
  • 1/2 cup toasted dried coconut, for garnish
  • 1/2 lime, cut into 4 wedges, for garnish
  • Fresh mint or cilantro, for garnish
Ginger-Lime Syrup:
  • 1/3 cup maple syrup
  • 2 1/4 to 2 1/2 ounces candied ginger and its syrup 
  • 1/8 cup honey
  • 2 teaspoons yuzu juice
  • 1 1/2 teaspoons yuzu cha
  • Zest and juice of 1 lime
  • 1/2 lime leaf, finely minced 


Coconut Pancakes:

For the coconut pancakes: Stir together the flour, coconut powder, unsweetened dried coconut, polenta, baking powder and salt in a mixing bowl to combine. Whisk together the buttermilk, butter, eggs and coconut milk in a separate mixing bowl. Slowly pour the wet ingredients into the dry while whisking into a smooth batter. 

Heat a large skillet over medium heat. Cook the pancakes until golden brown on each side, and then transfer to a plate. 

Top the pancakes with a scoop of the ricotta and the mango cubes and drizzle with Ginger-Lime Syrup. Garnish with dried coconut, lime and mint. 

Ginger-Lime Syrup:

Combine the maple syrup, candied ginger and syrup, honey, yuzu juice, yuzu cha, lime zest and juice and lime leaf in a blender and blend until smooth.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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