Reviewed: Apr. 16, 2007

I liked these, my kids didn't didn't. But then again, I like just about any pancake.

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AHomeChef

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 12, 2007

I really enjoyed these pancakes, thank you! I used egg whites instead of the replacer, and they came out very well! Topped with some broiled grapefruit slices, this was a great weekday brunch!

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Clover

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2006

Hubby couldn't tell the difference between these and "regular" pancakes, but he devoured them all the same! He gave them 5 stars though, and so will I because this is a good, easy, healthy recipe. This is a great way to get a little more protein into your breakfast! I used non-fat ricotta, whole wheat pastry flour, and I added 1/2 tsp of vanilla extract and some lemon juice. I did have to add a little milk because they seemed to thick. I wonder if the thickness will depend on the brand of ricotta used? Anyways, they were great!

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Reviewed: Nov. 12, 2006

It took me a few times to get these right...I really needed to spread the batter to make a thin pancake otherwise the center seemed wet and mushy. I used egg whites and either white or brown sugar and once added vanilla extract...all made them plenty sweet...i also used whole wheat flour and part skim ricotta...like other reviews i didnt find these pancakes to be light or fluffy more heavy and wet...but i like the healthy aspect plus the extra protein you get from the ricotta.

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MELISAWARREN

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Reviewed: 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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bowlofjesslove

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Reviewed: 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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MIRTANIA

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Reviewed: 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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Always The Hostess

Living In: Seattle, Washington, USA

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Reviewed: 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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opits

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Reviewed: Dec. 23, 2005

Excellent taste and moist. I half the sugar.

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s_u

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Reviewed: Dec. 13, 2005

Pancakes were exceptionally light. I only had whole milk ricotta on hand and frozen blackberries. A good recipe for that little bit of ricotta that you don't know what to do with. I would think any fruit would be delicious.

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azcook

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Reviewed: 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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