Mini Coconut Ricotta Pancakes with Strawberry Syrup

I want I’ve positively powerless  you with breakfast and brunch recipes within the previous couple of weeks, therefore I promise that once this one? We are going to take a bit break. For many minutes, of course. The brunch obsession can simply not quit. 

Mini Coconut Ricotta Pancakes with Strawberry Syrup

THESE PANCAKES. Oh my gosh. They're therefore sensible.
First, I am keen on cheese in pancakes. I initial tried it after I created these lemon cheese pancakes with semi-sweet chocolate. The key on behalf of me is to whip the cheese initial therefore it’s super swish and creamy. Lovely!

Next, the coconut. We’ve already established that I’m a coconut freak therefore I’ll spare you my annoying rambles concerning however OMG I love it so much. If you’re very not a disciple, you'll completely leave it out.

Mini Coconut Ricotta Pancakes with Strawberry Syrup

Because! The star of the show here on behalf of me, apart from the flossy cheese within the pancakes, is that the strawberry sirup. Whoa whoa whoa. It’s is therefore fantastic. It’s indulgent, however it’s very simply sirup and strawberries toasted down. It adds such a lot to the pancakes tho'. Plus, you will simply need to eat it with a spoon.

I created these in an exceedingly mini version as a result of all things mini are cuter. Plus, if they're a part of a diffusion at brunch, they don’t have to be compelled to be Brobdingnagian. Typically I would like a savory breakfast, however still order one flapcake on the facet for a bite or 2. It’s like breakfast afters. The pancakes, however, tend to be Brobdingnagian and that i will ne'er end them. Therefore mini babies it is!
Obviously you'll build huge ol’ pancakes too if that’s your issue.

Mini Coconut Ricotta Pancakes with Strawberry Syrup

  • 2/3 cup whipped ricotta cheese
  • 1 cup all-purpose flour
  • 1 1/4 cups  coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 2 large eggs lightly beaten
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter melted

  • 1 1/2  cups chopped strawberries
  • 1/4 cup maple syrup

  • coconut whipped cream
  • powdered sugar
  • flaked coconut
  • fresh mint

  1. To make the whipped ricotta, add it to a food processor and blend until smooth.
  2. In a large bowl, combine the flour, coconut, sugar, baking powder, soda and salt. Whisk together until combined. In a smaller bowl, whisk together the ricotta, milk, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined.
  3. Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 2 tablespoons of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set.

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