Lemon Rice Pancakes with Vanilla Ricotta, Golden Pineapple and Toasted Coconut

Instructions

1. 1

   1. In a large skillet over medium heat, toast the shredded coconut for 2 to 3 minutes, stirring often, until golden and fragrant. Remove from the skillet and set aside.

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   2. In a small bowl, mix the ricotta with 1 tbsp honey, 1/2 tsp vanilla extract, and 1 tsp lemon juice until lightly creamy and smooth. Chill while you prepare the rest.

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   3. In another bowl, combine the pineapple with the cinnamon, 1 tbsp honey, a pinch of the salt, and 1 tsp lemon juice.

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   4. Heat the same skillet over medium heat with a little of the melted butter. Cook the pineapple for 4 to 6 minutes, stirring occasionally, until glossy, golden at the edges, and lightly caramelized. Keep warm.

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   5. In a large bowl, whisk together the all-purpose flour, baking powder, remaining salt, finely grated lemon zest, and the remaining half of the sugar.

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   6. In a separate bowl, whisk the eggs with the milk, remaining melted butter, remaining vanilla extract, and remaining sugar. Add the cooked rice and stir to distribute evenly.

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   7. Add the wet ingredients to the dry ingredients and mix just until no visible flour remains. Let the batter rest for 5 minutes so the rice hydrates and the mixture settles.

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   8. Heat a nonstick skillet or griddle over medium-low heat. If you want to keep the pancakes warm, preheat the oven to 93 °C / 200 °F and prepare a tray.

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   9. Lightly grease the skillet with a bit of butter. Spoon about 3 tbsp batter per pancake into the skillet and cook for 2 to 3 minutes on the first side, until bubbles appear and the edges look set. Flip and cook 1 to 2 minutes more, until golden and cooked through in the center. Repeat with the remaining batter, adding more butter as needed. If using the oven, hold the cooked pancakes on the tray at 93 °C / 200 °F while you finish.

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    10. Serve the pancakes hot with dollops of vanilla ricotta, the golden pineapple, and the toasted coconut on top. Finish with a little extra lemon zest if desired.

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    11. For the best texture, serve immediately while the pancakes are still tender and the pineapple is warm.