Coconut Pancakes with Ginger-Lime Syrup

Name: Coconut Pancakes with Ginger-Lime Syrup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 to 10 servings
Ingredients: 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; 1/3 cup maple syrup; 2 1/4 to 2 1/2 ounces candied ginger and its 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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 8 to 10 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 8 to 10 servings

Ingredients

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

Directions

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.