Let’s have breakfast for dinner. I say that because there is rum in this recipe, and we don’t want to get ripped early, so let’s say brunch. Let’s take a trip to the islands since we can’t travel nowadays in real life. Golly I miss the beach. I hope you like it.
12 ounces ricotta cheese
4 large eggs
1/2 teaspoon cream of tartar
1/2 cup flour
1 teaspoon baking powder
1/2 cup crushed pineapple
1/4 cup sweetened coconut flakes
2 tablespoons honey
1 teaspoon rum
1/2 teaspoon coconut extract
1/2 teaspoon salt
1 teaspoon lemon zest
2 tablespoons melted butter
Butter for frying pan
Separate egg whites and yolks.
In a bowl, whip egg whites and cream of tartar to stiff peaks.
In second bowl, beat ricotta and egg yolks.
Add honey, coconut extract, and rum; mix.
Add flour, baking powder, and salt.
Add coconut, lemon zest and pineapple.
Fold in egg whites gently.
Fold in melted butter.
Heat skillet to medium. Melt butter in pan.
Scoop 1/2 cup batter into the skillet (a cast iron skillet works great). Wait until bubbles form and pop on top of pancakes, then flip.
Brown on both sides.
1 half cup crushed pineapple with juice
3 tablespoons maple syrup
1 ounce rum
1 teaspoon water mixed with 1 teaspoon cornstarch
Place all ingredients in a saucepan; cook until it boils and becomes a syrup.
Pour syrup on pancakes and garnish with coconut.