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...

Create a Review

29 Reviews for Blueberry-Ricotta Pancakes

03/02/2013

Heather_702

Recommends this recipe

Yummy and filling!

I like the hint of lemon and the texture of these pancakes. They're quite filling and two pancakes was enough. I'm not a big fan of nutmeg so when I saw that it called for a whole teaspoon I adjusted to add 1/8 of a teaspoon and the flavor still came through. It would have been overpowering for sure if I had added the recommended amount.

Pros: Nice texture, good flavour

Comments

02/09/2013

Derek_23

Recommends this recipe

Tasty lemony delights!

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!

Pros: Low-Cal Pancakes

Comments

02/25/2012

shardafamily

Recommends this recipe

Very good

I thought these were a very good substitute for my high calorie pancakes. The nutmeg gave them a fantastic flavor without being overpowering.

Pros: Very moist

Comments

12/14/2011

Anonymous

A great alternative to a normal recipe

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!

Pros: Great taste, adds variety to the routine

Comments

06/22/2011

aquakej

Recommends this recipe

Light and Tasty!

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.

Comments