Blueberry-Ricotta Pancakes

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.

READER'S COMMENT:

"The flavor was amazing, but as one other person commented, they were much heavier than expected. Maybe my boyfriend didn't measure the flour correctly?? I followed the recipe to a T, except used 2 whole eggs instead of only 1 yolked one...

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29 Reviews for Blueberry-Ricotta Pancakes

06/19/2011

nk.chiemelu

Recommends this recipe

Good, needs some tweaking

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.

Pros: Simple, light and fluffy

Comments

03/06/2011

megmay8

Recommends this recipe

Delicious Pancakes!

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!

Pros: Nutritious, Tasty, Easy to make

Comments

09/06/2010

Anonymous

The flavor was amazing, but as one other person commented, they were much heavier than expected. Maybe my boyfriend didn't measure the flour correctly?? I followed the recipe to a T, except used 2 whole eggs instead of only 1 yolked one. Would that matter? I'll have to try them again sometime. My mother made amazing blueberry buttermilk pancakes, but these were much chewier than I'd like, even with water added to make them thin enough to spread on the griddle. IMO, pancake batter should not be the consistency of muffin batter.

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08/22/2010

poca5

We really enjoyed the pancakes. They are just a little time consuming.

Comments

07/19/2010

Anonymous

Fantastic! Love the taste, and love the low-fat protein. I used half milk, half yogurt instead of buttermilk. Mash blueberries as a topping, and no syrup is needed. A definite keeper.

Julie

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