Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

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These are fabulous pancakes! After barely mixing the batter I let it sit while the electric skillet heated to 375. The texture of the pancakes was perfect -- crisp and light. I put fresh raspberries into the batter and saved a few for the top. I'm glad I read the comment about using maple syrup instead of lemon curd as I didn't have any curd. Next time I'll try it with the curd but it really doesn't need it.

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These were aMAzing! My entire family gobbled them up, and the flavor was just the right amount of lemon-y. The texture was light and fluffy. We didn't have fresh raspberries, so we used raspberry syrup, and it was a great contrast. This will definitely become a regular in our family!

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Good but the pancakes were not as lemony as I expected. The lemon curd helped make up for that to be certain, but I don't know that it wouldn't have worked just as well on regular pancakes with less work.

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Very good pancake! While making the pancakes, I asked if my family would like more. I turned around to find the first batch already gone! I heard the comment, "they taste like cookies". That can't be a bad thing! I accidentally left the lemon zest & juice out of the next batch, BIG MISTAKE. That makes a big difference in taste and freshness in my opinion. Definitely a keeper. Thanks Bobby!

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They don't call him the Iron Chef for nothing. I love this recipe, it is delicious but I didn't use the lemon curd I made a maple blueberry syrup instead. Bobby flay is the master!

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Delicious recipe. I thinned out the lemon curd with some water and did not add confectioner's sugar,a bit too sweet, but will definitely make this again.

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not bad but like other reviewers, a bit too sweet for our liking (I would omit the sugar in the batter if I made these again and I did not use the confectionary sugar over the top and not easy to keep together while flipping which means that it lacks the desired texture. I added a considerable amount of additional flour to a second batch and that did help alot.

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This is the first time I have made pancakes from scratch and they were perfect. I doubled the recipe, blended the wet ingredients after mixing and before adding the dry. I didn't have any lemon curd on hand so I used seedless blackberry jam and melted it with some maple syrup and butter. Even my picky 7 year old LOVED it.

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As Bob Cratchits wife said in the movie A Christmas Carol: I must say I had my doubts about the quantity of flour. With three people to feed I doubled the recipe which was unnecessary. These pancakes are unbelievably rich, a bit too sweet for my taste, but no complaints from others at the breakfast table. Two small pancakes each, with fresh squeezed orange juice for the beverage proved immensely satisfying.
Watch the griddle heat, with lemon juice and ricotta, the pancakes took a little longer to set than ordinary pancakes.

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Pancake texture seemed uncooked in the middle. Tried a few Skillet temps, but
same end result. Pancakes were brittle and fell apart when flipping also. Found the complete dish too sweet for breakfast. Perhaps with some tweaking a dessert is in there somewhere. I would not recommend these.