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Ricotta Cheese Pancakes
SUBMITTED BY:
TRROUBLE07
PHOTO BY:
CPolencheck
"Yummy pancakes with the unexpected addition of ricotta cheese!"
RECIPE RATING:
Read Reviews
(32)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons all-purpose flour
2 teaspoons SPLENDA® Granular
1 teaspoon baking powder
1/4 cup egg substitute
1/2 cup nonfat ricotta cheese
2 ounces fresh blueberries
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DIRECTIONS
In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.
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REVIEWS
Reviewed on Sep. 25, 2004 by
EMERALDCITYJEWEL
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EMERALDCITYJEWEL
Sep. 25, 2004
I made one version with non fat and one with full fat ricotta cheese. Hands down the full fat version was better! But I did use whole wheat flour. I didn't have any egg substitute so I used two egg whites instead, whipping first and folding in. Very light and fluffy pancakes. I'll make again.
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10 users found this review helpful
I made one version with non fat and one with full fat ricotta cheese. Hands down the full fat...
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Reviewed on Nov. 11, 2006 by bowlofjesslove
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bowlofjesslove
Nov. 11, 2006
Yum… I looked up this recipe in efforts to duplicate a pancake made by a local natural foods restaurant that I loooove and these are really great. I’ve made them several times now for friends and family. I too used regular sugar/eggs and usually double the recipe, adding a little vanilla extract, cinnamon and nutmeg. I like that they are slightly sweet because I don't really like to use maple syrup. A tip for cooking them: make sure your griddle is heated thoroughly and maintain a medium heat. Since this batter is a bit heavier and thicker, they need to cook a little more slowly than other pancakes. Also, I often use the back of a spoon to spread the batter into a thinner, rounder pancake right when I put them on the griddle.
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9 users found this review helpful
Yum… I looked up this recipe in efforts to duplicate a pancake made by a local natural foods...
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Reviewed on May 24, 2008 by Arenda Dru
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Arenda Dru
May 24, 2008
If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead of Splenda. 2 eggs instead of egg substitute and add 1 tsp of vanilla. These are the best pancakes I have ever had. I will not eat any other kind!
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6 users found this review helpful
If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead...
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Reviewed on Mar. 12, 2006 by opits
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opits
Mar. 12, 2006
This is a wonderful recipe. To make these pancakes truly melt in your mouth, try adding a bit of lemon juice to taste. It contrasts beautifully with the blueberry, and gives an incredible texture. I've seen lemon ricotta pancakes all over restaraunts here in New York.
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5 users found this review helpful
This is a wonderful recipe. To make these pancakes truly melt in your mouth, try adding a bit...
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Reviewed on Dec. 23, 2007 by
Kim S.
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Kim S.
Dec. 23, 2007
I have type 2 diabetes and because of this recipe I can eat pancakes again without raising my blood sugar! They are very tasty and I have made them about 15 times already. Even my husband likes them and he doesn't have diabetes. I just add a little vanilla and lemon zest to spice them up a bit. YUM
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2 users found this review helpful
I have type 2 diabetes and because of this recipe I can eat pancakes again without raising my...
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Reviewed on Apr. 30, 2007 by
SANDI K
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SANDI K
Apr. 30, 2007
Nothing like feeling you are really "indulging" if you are dieting by having these pancakes. The only changes were adding 1 teaspoon vanilla, a pinch of salt and substituting wheat flour. Topped with the fresh berries and a sugar free maple syrup. I've had better pancakes, but this really is a good healthy version of a pancake. =)
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2 users found this review helpful
Nothing like feeling you are really "indulging" if you are dieting by having these pancakes....
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Reviewed on Mar. 25, 2006 by
Every Day Matters
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Every Day Matters
Mar. 25, 2006
This one is a keeper, folks! Even though I modified this recipe for real eggs and sugar, these babies were suprisingly good. Very delicious! I will make it again until I get the best results... I cut in 2 tbs of lemon zest instead of the blueberries. But I will try lemon zest WITH blueberries next time. I dusted it with powdered sugar since syrup would have ruined it for sure. It was delicious and sweet enough without the maple. I found another version of this on cdkitchen that required a lot more ingredients such as vanilla extract. I wonder if it would taste better then. So next time I'm going to try it with the subs. Then I will try it with vanilla.
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2 users found this review helpful
This one is a keeper, folks! Even though I modified this recipe for real eggs and sugar,...
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Reviewed on Jun. 25, 2008 by Loki
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Loki
Jun. 25, 2008
After making Silverwolf's "Spanakopita-Greek-Spinach-Pie" This recipe doubled used up what was left over from the 15oz ricotta container perfectly. As suggested I added 2 tsp of lemon juice. Soooooooo YUMMY!
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1 user found this review helpful
After making Silverwolf's "Spanakopita-Greek-Spinach-Pie" This recipe doubled used up what was...
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Reviewed on Apr. 24, 2008 by
amylouise
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amylouise
Apr. 24, 2008
I am newly diagnosed with gestational diabetes, and this recipe is a great find. Its really nice to have some pancakes and carbs to waste! I used sliced strawberries instead of blueberries. The pancakes are not as fluffy or bread-y as regular pancakes, but are definitely sweet and warm and good. We topped them with butter, a squeeze of lemon, sliced strawberries and powdered sugar. Thank you so much for this recipe! It made my day--and my dietitian was impressed too!
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1 user found this review helpful
I am newly diagnosed with gestational diabetes, and this recipe is a great find. Its really...
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Reviewed on May 11, 2006 by MIRTANIA
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MIRTANIA
May 11, 2006
mmmmm... these are the best pancakes that I've cooked. I've been looking for a different breakfast entree to cook for a while... this was wonderful. Ran out of egg substitute so I used the two egg whites. The only thing that was a pain is that for me it made only two pancakes so I had to double the recipe for more pancakes.
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1 user found this review helpful
mmmmm... these are the best pancakes that I've cooked. I've been looking for a different...
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