I divided the ingredients by 4, and made just one serving ;) Took 20 mins and turned out fine! I added a bit more buttermilk, but next time I'm going to use less; thick batter is easier to handle in the pan. Good recipe!
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
These were awesome, they took considerably longer than regular pancakes, but were worth the wait! I subbed almond milk + lemon juice because I didn't have buttermilk, I also subbed amaranth flour for all purpose flour and baking stevia for sugar and it turned out great!
Ayla, Everett, WA
I enjoy these pancakes, but the batter is always too thick. Did anyone else have problems with that? Was the canola oil supposed to go in the pancakes? I thought it was just to cook them.
I haven't tried these yet, but they do sound delicious. I just wanted to reply to Frank's comment about the nutritional info. I did my own calculations, and these pancakes, if served to 4 people as directed, is NOT 500 calories. They are in the 200 calorie range as is written. Never rely on anyone else to calculate nutritional info for you, double check yourself.
Kori, Oak Ridge, TN
Do the math folks - there is NO way this recipe adds up to 238 calories .. unless of course your serving size is one (5") pancake. I think it is a disservice to indicate a per-serving calorie count and NOT identify the serving size. I did a rough tabulation and (2) 5" pancakes (about what you would expect a serving to be), amounts to about 550 calories. For 550 calories I could had bacon, eggs, toast and OJ. Thanks for nothing.