Ginger, coconut & ricotta pancakes with banana & honeycomb

I lazily awoke to the chimes of the Church bells, echoing through the trees to remind all those who heard that this morning belonged to Sunday. It wouldn't be long before the sounds of bicycle bells and children's laughter filled the streets or the whir of a lawn mower began; for a supposed day of rest everyone seems to be up to something.



For me, Sundays are Pancake Days. My morning begins later than most; I won't rise on a Sunday until the Sun has been up for at least a few hours, sending its golden arms throughout my home to dust even the coolest of corners with dazzling warmth. After a mini facial and stretch session to rival that of a cat's, I saunter into the kitchen, putting the water on to boil as I unhurriedly gather my pancake ingredients. With a few tips of the hand, whirls of the whisk and melting of butter, I happily spoon unctuous oatmeal-coloured dollops into the pan and serenely sip my cup of tea whilst I listen to them sizzle softly as I gaze out the kitchen window to watch the leaves quiver in the wind.



With the final pancake placed atop its tower, adorned with its necklace of creamy banana slices and its gleaming honeyed crown, I call out to my husband to awake from his lengthened slumber - his breakfast awaits.



Ginger, coconut & ricotta pancakes

serves 2-3, makes 6 pancakes



1 cup wholemeal spelt flour

1.5tsp ground ginger

2tsp baking powder

2tbs caster sugar

1/2 cup decimated coconut

2 eggs

200g ricotta

1.25 cup milk (add more if mixture is too thick).

1tsp vanilla extract



fresh banana and honeycomb to serve



Sift the flour, baking powder, ginger & sugar into a bowl. Stir in the cocounte and make a well int he center. Add the combined eggs, ricotta and milk. Mix until smooth.



Heat a frying pan over a low heat and grease lightly with a little butter. Pour 1/3cup of batter into the pan and swirl gently to create an even pancake. Cook until bubbles appear on the surface, then flip and cook for another minute or until golden. Repeat to use up batter.



Stack three pancakes onto each plate and top with sliced banana and honey.



ease: 4.5/5.

prep time: 5mins.

cooking time: 15mins to cook 6 pancakes.

total: 20mins.



taste: 4/5. Fluffy dreams, with a hint of the tropical and touch of spice.



In the photo above, I used regular flour as I was all out of wholemeal spelt, but they are lovely with either flour. I wasn't sure whether I would enjoy the ricotta cakes paired with warm ginger and chewy coconut, but I was pleasantly surprised. When topped with fresh banana and sweet honeycomb, these pancakes are rather delicious in an unexpected way. 



would I make it again: Yes.