Thanks to the Mauna Lani Bay Hotel on the big island of Hawaii for sharing this recipe. I’ve added a few notes for ease of preparation at home. If you don’t have time to make the ginger syrup ahead, maple syrup will work. Add fresh berries, and you have a fabulous breakfast treat.
Yield, about 18-20 small pancakes
Servings 4to 5
1 ½cupswhole milk Ricotta cheese
4ouncesunsalted buttermelted and cooled
½teaspoonpure vanilla extract
½cupall purpose flour
2tablespoonsfresh, finely grated lemon zest
Ginger Syrup (3/4 cup)
5tablespoonsmatchstick-size strips of peeled, fresh ginger rootabout 1 ounce
2teaspoonsfinely grated fresh lemon zest
Powdered sugar for dustingoptional
Assorted strawberriesraspberries, blackberries and blueberries for garnish
Fresh mint leavesoptional garnish
Heat a flat griddle, large sauté or fry pan over medium heat. Using an immersion blender fitted with a whisk attachment or with an electric hand mixer, whip egg whites until they hold firm, glossy peaks. Set aside.
Beat Ricotta, butter, egg yolks and vanilla together. Set aside. Whisk together flour, sugar, salt and zest. With a flexible rubber spatula, stir dry ingredients gently into the Ricotta mixture. Stir a spoonful of the whipped eggs whites into the batter; then gently fold in the remainder of the whites.
Grease the heated griddle or pan with butter or non-stick spray. Drop a scant ¼ cup of batter for each pancake on the griddle. Cook until golden on the underside and the top shows small bubbles. Gently flip pancakes and cook until other side is golden. Set aside on a plate and keep warm until all pancakes are made, or serve as you go.
To serve, dust the pancakes with powdered sugar and pour warmed ginger syrup. Serve with fresh berries if desired.
Combine all ingredients in a small saucepan; stir over medium heat until sugar dissolves. Turn up the heat and boil until reduced to ¾ of a cup, about 5 minutes. Cool, then refrigerate until serving.
Ginger syrup can be made two weeks ahead of time. Cover and refrigerate. Warm before serving for pancakes.
Recipe from Chef Sally Cameron of AFoodCentricLife.com