Today we had breakfast for dinner. My husband had requested that I make some breakfast food for dinner because that is something that we haven’t done in a long time. To be honest, we don’t really cook breakfast in the mornings. Normally we just grab a bowl of cereal or eat fruit or yogurt. Or just drink coffee. I am guilty of that.
I asked him if he wanted a sweet or savoury dish. He said to surprise him. Sweet won out. These pancakes are sweet and delicious. The outside of the pancake is crispy and buttery from frying in the pan and the inside is airy and almost custard-like from the ricotta and the egg whites. I topped off the pancakes with freshly whipped cream, lime zest, and real maple syrup. This was a big hit that evening.
Now onto the recipe.
Gather all the ingredients.
Separate the egg yolks from the egg whites. Whisk together the egg yolks, ricotta, shredded coconut, sugar, and lime juice and zest. Add in the flour until just mixed.
Beat the egg whites using an electric mixer until it forms stiff peaks. Gently fold in the egg whites into the pancake batter.
In a non-stick frying pan, cook at medium heat, flipping once until both sides are golden-brown.
Top with whipped cream, shredded coconut, lime zest, and maple syrup if you would like. Enjoy!