Coconut Ricotta Pancakes With Tropical Fruit Salsa

• 1 cherimoya custard apple, peeled, seeded and cut into segments, or mango, peeled, seeded and cubed
• 1/2 honeydew melon peeled, seeded and cubed
• 1/2 papaya peeled, seeded and cubed
• 1/3 cup mint leaves
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 2 teaspoons ginger grated
• coconut yogurt Toasted, to serve
• 3/4 cup flour
• 1 teaspoon baking powder
• 1 tablespoon granulated sugar
• 1/2 cup coconut milk
• 1/2 cup ricotta cheese
• 1 egg
• 2 teaspoons vanilla bean paste or 1 tsp vanilla extract
• 2 tablespoons butter melted

1. For the salsa, combine fruit in a medium bowl. Place mint, lime juice, brown sugar and ginger in a mortar and pestle and pound to form a paste. Spoon over fruit, tossing to combine.
2. For the pancakes, sift flour and baking powder into a large bowl. Stir in sugar. Whisk coconut milk, ricotta, egg and vanilla in a medium bowl. Stir into dry ingredients until combined.
3. Heat a large non-stick skillet on medium heat. Brush with a little melted butter. Drop heaping tablespoons of batter into pan. Cook for 3-4 mins until bubbles form and break on top. Turn and cook for 1 min, until golden. Remove from pan. Keep warm while cooking remaining pancakes.
4. Serve pancakes topped with fruit salsa, toasted coconut and a dollop of yogurt.

custard apple, honeydew, papaya, mint leaves, lime juice, brown sugar, ginger grated, coconut yogurt, flour, baking powder, sugar, coconut milk, ricotta cheese, egg, vanilla bean paste, butter

Taken from www.yummly.com/recipe/Coconut-Ricotta-Pancakes-with-Tropical-Fruit-Salsa-1402660 (may not work)