Coconut pancakes come two to an order ($11) at Public on Elizabeth Street. They're tall, fluffy pancakes rich with grated coconut and crisp tops and bottoms, warm off the griddle. It's a brunch dish, but plays a role closer to that of a dessert.
They're topped off with fresh ricotta, diced mangoes and basil, and ginger-lime syrup. It's tropical in all the right ways, more sophisticated than cheesy. And most importantly, the components all complement one another, that spicy-tart syrup offsetting the sweet coconut, mangoes resting in a creamy cloud of ricotta. Add an extra squeeze of fresh lime (included) if so desired. It will almost make you forget that it's winter out there.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.