These are tasty lower calorie pancakes. The taste of the lemon really comes through. For the calories, this is what you need to meet that pancake fix. The texture is different - almost cheesecake like from the ricotta. Its different. They still needed a little maple syrup though to cover the wheat flour taste.... Overall, I'd make these again!
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.
33 Reviews for Blueberry-Ricotta Pancakes
I thought these were a very good substitute for my high calorie pancakes. The nutmeg gave them a fantastic flavor without being overpowering.
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.