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!
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
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.
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.
It does have the serving size at the very top of the article.