Lemon Ricotta Pancakes with Blueberry Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 29, 2014
I liked this recipe, but wished the directions were clearer. I started to make it from beginning to end and had mixed the lemon juice with cornstarch already when I realized that part of the recipe was for the syrup. I wasn't intending to make the syrup, as I already have blueberry syrup in my cupboard, so it was a waste of a couple of ingredients. Perhaps whomever posted this recipe could separate the pancake recipe from the syrup recipe just to make it clear. Thanks.
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Reviewed: Jul. 12, 2014
Great recipe. Made mine with strawberries instead of blueberries.
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Reviewed: Jun. 27, 2014
Yum! These were great. I added more lemon juice because I like the lemon flavor, and I really enjoyed them.
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Reviewed: May 29, 2014
I fell in love with lemon ricotta pancakes at Cheesecake Factory restaurant. So glad I can now make them when ever I want!! I added chocolate chips to mine and my daughter couldn't stop eating them.
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Reviewed: May 12, 2014
Everyone loved it... I thought it was a perfect mix and I even double the recipe with no problems yielded 15 pancakes about 4 inches wide :)
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Reviewed: Sep. 4, 2013
Someone made these pancakes for me but they used ready to go pancake mix. And that's what I was looking for. I just needed to know how much Riccotta to put in. Also they used 1/2 spoon of vanilla extract. Delish fancy pancakes to break out of the norm.
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Cooking Level: Intermediate

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Reviewed: Aug. 24, 2013
Very good. We used baking powder per the ingredient list, not the instructions. Came out fluffy enough. Rich flavors.
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