Ricotta and Coconut Hotcakes with Espresso Syrup

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Preparation info
  • Makes

    10 to 12

    hotcakes
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

I think one of my best-loved breakfast recipes is pancakes, or hotcakes. You can experiment with all sorts of flavour combinations, but these are my current favourite as they’re lovely and light to eat, but still seem to keep me satisfied for hours.

Ingredients

For the Syrup

  • 300 ml espresso coffee
  • 150 g caster sugar

Method

To make the espresso syrup, place the espresso and sugar in a saucepan, bring to the boil and cook until the liquid has reduced by half. Leave to cool and, as it cools, it will take on a syrupy consistency.

For the pancakes, mix together the ricotta, coconut milk and egg yolks. Sift over the flour and add the baking powder, desiccated coconut, caster sugar and a pinch of salt and mix un