Coconut Pancakes, Cinnamon Pineapple Syrup & Caramelized Plaintains With Rum Ricotta Whipped Cream

Ingredients

Pancakes
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons unsalted butter, melted, plus extra for cooking
3/4 cup coconut milk or juice from a fresh coconut
1/2 cup milk
Juice of 1/2 a lime
1/2 teaspoon vanilla extract
1 teaspoon rum
1/4 teaspoon apple cider vinegar
3/4 cup fresh coconut, grated
Syrup
Zest and juice of 1/2 lime
1 1/2 tablespoons brown sugar
1 teaspoon light rum
Plantains
3 tablespoons unsalted butter
4 tablespoons light brown sugar
Pinch of salt
Whipped Cream
1 1/2 tablespoons brown sugar (or to taste)
1 tablespoon rum

Preparation

1
Pancakes
2
Mix flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, melted butter, milk, lime, rum and vanilla.
3
Combine the liquid and dry ingredients with a wooden spoon. Mix together only until flour is just incorporated.
4
In a small bowl, beat egg whites and apple cider vinegar with an electric mixer until soft peaks form. Fold the egg whites into the batter just until incorporated. Let set for 15 minutes and gently fold in the coconut. Be careful not to over beat the batter, otherwise the pancakes will be firm and tough.
5
Brush nonstick pan or cast iron griddle with a small amount of butter or cooking oil and heat over medium heat (325 degrees if using an electric griddle). (We like to use a paper towel to spread the butter over the whole pan or griddle.)
6
Pour 1/4 cup of the batter onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 -1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Keep them warm in a low oven.
7
Syrup
8
Bring all ingredients to a simmer over low heat.
9
Cook about 10 minutes.
10
Remove from the heat, strain, and serve warm or at room temperature. (Can be made overnight.)
11
Plantains
12
Cut ends off plantain and peel and slice in half lengthwise.
13
Melt butter over medium heat, add plantains and cook for 10 minutes (you don’t want to move them too frequently otherwise it won’t caramelize as well, flipping halfway).
14
Once you flip the plantains, sprinkle with light brown sugar (depending on the ripeness/sweetness of the plantains, adjust the sugar amount) and salt. The plantains should be nice and golden.
16
Use an electric mixer or whisk to beat whipping cream until it begins to thicken.
17
Add sugar and rum. Continue to whisk until desired consistency.
18
Fold whipped cream into ricotta cheese.
19
Dollop pancakes with ricotta whipped cream and smother with desired amount of pineapple syrup. Sprinkle with grated coconut and walnuts if you like! Serve caramelized plantains alongside pancakes.

Tools

 



About

Yield:

4.0

Added:

Thursday, December 10, 2009 - 5:52pm

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