Reviewed: Sep. 20, 2008

I love this recipe. I have made it on several occasions with a variety of mix ins. I made it today with a dash of cinnamon and raisins. Yummy! I also made a topping of fat-free vanilla yogurt and cinnamon.

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Tea

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Aug. 16, 2008

I love ricotta so I loved these pancakes. I went for full fat ricotta and sugar and an egg rather than egg substitute. It was a thick batter, so I wish I would've added some lemon juice like others suggested. It stuck to my pan like crazy (I used Pam) so next time I'll just add a little oil and see what happens.

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2008

I did not care for these. These pancakes came out very flat with a rubbery texture. I prefer the the old fashioned, fluffy buttermilk pancakes.

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betsysmom

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Reviewed: Jun. 29, 2008

Just okay. I prefer the cottage cheese version. I found this texture to be too reminiscent of ricotta cheesecake, which I don't care for.

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KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Reviewed: 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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Loki

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Reviewed: Jun. 12, 2008

Delish! Added fresh squeeded lemon juice to the batter and a little zest. Added raspberries and strawberries to the top and dusted with powdered sugar and butter. Would also be good with some boysenberry syrup! Yummy!!!!!

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twinn

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: May 29, 2008

These were really different and good! Not really like regular pancackes. I used egg whites (whipped first), regular sugar and added a tsp of vanilla. I normaly eat pancackes with maple syrup, but I thought it tasted funny on these. Instead I spread a touch of butter on them and a sprinkle of powdered sugar. Yummy!

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anabours

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Reviewed: 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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Arenda Dru

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Reviewed: 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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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Mar. 30, 2008

These seemed rather "mushy". I had added some skim milk because the batter was so stiff, maybe that was the problem.

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JUDKINSJ

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Reviewed: Feb. 23, 2008

WOW---this recipe was excellent! We were skeptical w/using ricotta but since we like ricotta, we thought--what the heck. We enjoyed having a protein packed pancake--very tasty. Thank you!!!

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Sylvia

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 11, 2008

These were good and easy to make. I think next time I'll add a little salt or try mixing the ricotta with cottage cheese.

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MISSJACKIE

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Reviewed: Feb. 5, 2008

I made these for Fat Tuesday (pancake Tuesday) and my family loved them! The blueberry and ricotta flavors are delicious together. Thanks for a great recipe!

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danagirl

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Reviewed: Jan. 20, 2008

These pancakes are always light and very tasty. I made them for the first time after I made stuffed shells and had a lot of ricotta cheese left over...this is the perfect way to use the leftovers. My partner even requests them all the time. So delicious. Give these a try and you will not be sorry!

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bwanakima

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Reviewed: Dec. 31, 2007

These pancakes were delicious! I didn't have any blueberries on hand, so I made them plain, and they were still very flavorful. I also added some lemon juice to the batter per other reviewers' advice. So good and so easy!

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dae14

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: 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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Kim S.

Home Town: Egg Harbor Township, New Jersey, USA

Living In: Ball Ground, Georgia, USA

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Reviewed: Sep. 15, 2007

we thought this was OK .. i think the recipe needs a little tweeking

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Lea

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Merced, California, USA

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Reviewed: Aug. 19, 2007

These are excellent. Very tasty and the kids loved them. I took advice from other reviewer and cooked them at a lower temp. They do cook very differently from regular pancakes. Do not sneak in extra blueberries, they make it hard for the pancakes to hold together. Stick with the recipe.

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Jul. 17, 2007

Batter was a little too thick.

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SMOKEYCAT

Cooking Level: Intermediate

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Reviewed: 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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SANDI K

Cooking Level: Expert

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Ricotta Cheese Pancakes

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