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Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries Recipe

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

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Average Rating:

Total Reviews: 96

Showing 31-40 of 96

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  • on August 21, 2010

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    I mixed the batter the night before. They turned out great...everyone loved them!!! Will definitely make a gain!

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  • on August 09, 2010

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    The texture takes a sec to get used to but they are absolutely yummy. My boys (5&7yrs didn't care for them. They were a bit too lemony for them but their daddy and I are huge lemon fans and can't wait to make them again. They'll fill you up a whole lot quicker and you definitely need the butter or they'll stick. Thank you Bobby for my most favorite breakfast recipe yet!

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  • on July 20, 2010

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    These were awesome! We followed the recipe, but we added blueberries instead of raspberries to the pancakes and made an apricot sauce instead of lemon. It turned out great! For the apricot sauce, just warm up some apricot preserves and pour it over the pancakes. These are really moist and yummy and creamy on the inside. A great breakfast!

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  • on July 19, 2010

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    What can I say? These are delicious! I did make two modifications since I was going to be serving young children. I only used half the amount of lemon zest & juice. Also, I had some leftover vanilla bean ricotta from a peach salad I had made the night before, so I used that and I think it really added to the flavor. The vanilla bean ricotta was simply one vanilla bean I had scraped and put the vanilla bean seeds into a pint size container of ricotta and let it absorb the vanilla flavor for several hours. Several other reviews mentioned that the batter was too runny. I simply decreased the amount of milk by a smidge and the pancakes were light and fluffy....I think this recipe might have to replace my old standard.

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  • on July 07, 2010

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    I have been making pancakes for longer than I want to tell. These are by far the best I ever had and sooooo easy.
    Thanks,
    Bobby.

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  • on June 20, 2010

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    Made these for Father's Day breakfast and they turned out great. I used reduced fat Ricotta and added 3 extra tbs of flour. Just as good as the ricotta pancakes at my favorite diner!

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  • on May 17, 2010

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    Made these for Easter and again tonight for a quick supper after a long day at work. So light , lemon and raspberries are jsut great!!! Batter is so thin, I will add a little more flour next time to make them easier to handle. Thanks Bobby

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  • on May 09, 2010

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    Made this for Mother's Day breakfast, in addition to the Lemon Curd I also warmed Red Raspberry & Pomegranate 100% Fruit spread and drizzled that over the fresh raspberries. This is to die for! I think I am going to go eat the left overs now!!

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  • on May 08, 2010

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    Made these on V-day and cut them into hearts for my Sweetie. : Making them again for Mother's Day brunch. We like raspberries and blueberries on top.

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  • on April 05, 2010

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    The pancakes, lemon curd and raspberries are a winning combination. The hit of our Easter brunch!

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