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.
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