I thought these were a very good substitute for my high calorie pancakes. The nutmeg gave them a fantastic flavor without being overpowering.
From EatingWell: August/September 2006
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
32 Reviews for Blueberry-Ricotta Pancakes
Easy to make and absolutely delicious. Mine didn't make the 8 it said even though I only used 1/4 c. Not sure where that went wrong! Really good stuff!
Not sure what problems the other reviewers are having, but these are some of the lightest pancakes I've ever made! I used white whole wheat flour instead of the whole wheat pastry flour, which substituted well. I also added a little salt, as I noticed this recipe doesn't call for any (which I thought was weird).
The flavor is different than other pancakes; not as sweet as most. They stand really well on their own without any syrup or topping, but I'll bet the blueberry syrup would be good.
Not time consuming at all. All pancakes need time to full cook through. I divided this by 3 and was able to make 3 large pancakes with a total of 351 calories. I used blueberries but I like another reviewer's idea of using orange zest and cranberries or raspberries. I'll definitely have to try that next time.
I made these for breakfast this morning and thought they turned out great. The flavor is unlike any other pancake I've had and the hint of lemon was unique. It's an easy recipe, a little time consuming, and perhaps just a little on the heavy side. My generous 1/4 cup may have been a little too generous as this recipe only made 3 servings of 2 pancakes each but it's just my husband and I so it worked out fine. I will probably make these again!