Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 pancakes (2 servings)
Level:
Easy

Ingredients
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • Fresh raspberries, for garnish
  • Confectioners' sugar, for garnish
Directions

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.


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4.8 109
These were bleh. The ricotta created a texture that was more mushy and wet vs. flaky. I would recommend halving the ricotta at least. Taste was OK texture was off to me. item not reviewed by moderator and published
Excellent! I did not use the curd and raspberries, but instead used Ina Gartens blueberry sauce for the syrup, and it was fantastic. Great flavor combo, will make again and again. item not reviewed by moderator and published
Amazing!!!! I made these fpr Sunday Breakfast and I ate 6 of them and I generally do not lijke pancakes. I didn't change anything, the recipe is perfect as is!! item not reviewed by moderator and published
I really enjoyed this recipe. I struggled a little cooking them as the mix is a little more wet than regular pancake but they still tasted great. The second time I made this recipe I substituted greek yogurt instead of the cheese and used whole wheat flour. They still came out great and were a little easier to cook. item not reviewed by moderator and published
If you're looking for something different but still want to serve pancakes; you'll love this recipe! I made as written with the exception of lemon; I didn't have any but I had an orange and limes. I decided to use the orange [lime ricotta next time]. These cakes were light and fluffy; they cook up very uniform and have just the right amount of sweetness. I also added some Grand Marnier to the maple syrup. I only used 1/2 of the orange so I took the other half, peeled and removed the pith from the fruit and made little orange chunks; gave them a touch of honey and served on top with a little sprig of mint and a shake of powdered sugar! WALLA!! A little magic in the kitchen with the LilKitchnWitch! Peace, Out! item not reviewed by moderator and published
Very tender pancakes! The ricotta makes a real difference. The balance of the sweet and tart is perfect. item not reviewed by moderator and published
These pancakes were wonderful! I stuck to the recipe but didn't use the lemon curd or raspberries. They were delicious with warm pure maple syrup. We will definitely be making this one again! item not reviewed by moderator and published
Disclaimer: I didn't make the curd, just the pancakes, and I usually hate ricotta pancakes but needed to use up leftovers. That said, these were stupendous. I followed the recipe exactly, only had to substitute orange for lemon. Divine. Not gummy. Fluffy, light, flavorful. Delicate, but still enough texture to hold up to maple syrup (which is what we used. Will be the go-to standard at home from now on. item not reviewed by moderator and published
I was pleasantly surprised. I've never made ricotta pancakes before, but I made a veggie lasagna last night and had extra ricotta (who does that??. The recipe was quick, simple, and yielded quite a few pancakes (enough for an on the run breakfast before school, paired with Giada's mini frittatas. There was not one component of this recipe that I didn't like - lemon, nutmeg, etc. I missed vanilla though, in Bobby's recipe, but I added it to the syrup (I used Giada's honey syrup recipe instead of lemon curd. I also added cardamom pods to the syrup for extra flavor to enhance the lemon and nutmeg in Bobby's pancakes. The pancakes were so light and more flavorful than I expected. I LOVE lemon in almost anything. Some of the reviewers suggested letting the batter sit - I didn't do that this time, but I'll try that next time. My 10 and 8 year olds loved them too. These will definitely be in our regular weekend breakfast routine. It's quite a perfect recipe. item not reviewed by moderator and published
I really liked these pancakes, although my family did not. I think the biggest thing for us was the amount of nutmeg. I think it compliments the lemon and ricotta very well but there is just way too much of it and it really overpowers the lemon. I would like to try these again with 1/4 tsp. ground nutmeg. I really did like how they were not too sweet! item not reviewed by moderator and published
These are the most amazing pancakes I have ever eaten! Light, fluffy, lemony and just delicious. When I make these I 'lighten' them up a little sometimes by mixing sugar free pancake syrup and low sugar blueberry jam and pour it over top a dollop of the lemon curd. I can't say enough about how perfect these pancakes turn out!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Absolutely FABULOUS! Was looking to use up some ricotta and found this recipe....I'll never use another! I did have to tweak it a bit as I don't buy cows milk and I didn't have a lemon. Alternatively I used a combination of coconut milk & almond milk in place of cows milk and 5-6 drops of lemon essential oil in place of the lemon zest/juice. I also added some chia seeds & hemp hearts to add some extra protein and omega 3's & 6's! They were absolutely delish...and my 3 & 18 month old ate them! Bonus! Thanks for a new family tradition recipe! : item not reviewed by moderator and published
Excellent light and fluffy. I worried about 1T of baking powder thought maybe it was a misprint but that is probably what makes them so fluffy. I let the batter sit for about 15 minutes while I prepared other parts of the breakfast. This may have helped the baking powder work. I also substituted blueberries since I was able to pick some fresh ones that morning. I added them to the lemon curd at the very end of heating it. I thinned the curd a litte with simple syrup just so it had a syrup consistency. Thank you, Bobby for another great recipe to add to my collection. item not reviewed by moderator and published
Wow! I love these pancakes! They have an incredible taste, very light and I will make these again. My only issue is they were flat. Definitely not fluffy like the picture. I later realized the recipe didn't include baking soda, so I will add some the next time I make these. item not reviewed by moderator and published
Double this recipe! I did not use the lemon curd, because I made the raspberry sauce from Ina Garten. I made them smaller in size because we had many other items to eat. My guests took all of the leftovers home, so I can't comment on how they reheat. Family said that they were the best pancakes ever! item not reviewed by moderator and published
These were delicious. I did not have lemon curd or raspberries, so I melted down raspberry preserves and added a little lemon zest and lemon juice to it instead and it was great. I will definitely be making these again. item not reviewed by moderator and published
I had never had a ricotta pancake or lemon curd, so both were new to me. These were really easy to make and everyone enjoyed them. They are a nice change in flavor from a standard pancake recipe and I will make them again. I followed the recipe exactly and made about 9 pancakes out of the batter. item not reviewed by moderator and published
Wonderful!! I live in Italy and don't always have access to a decent pancake mix or american baking powder, but this recipe meshed with the italian counterparts beautifully. The fam loved it! item not reviewed by moderator and published
I tried this recipe to use up some leftover ricotta I had in the fridge. There wasn't quite enough cheese so I topped up the measure with applesauce and the results were great. These were the lightest, fluffiest pancakes I've ever tasted. I did find the lemon flavour less discernable while the pancakes were hot but when they had cooled down, the flavour was like candied lemon. Super! Will definitely make these again. item not reviewed by moderator and published
Yes, these are light and fluffy and yes, they yield three times more than expected; but, I believe that is because there is a mistake in the amount of Baking Powder. I believe it should be one teaspoon and not one tablespoon. Other than that, these are really tasty and the nutmeg and lemon make the kitchen smell like Christmas morning. To the keepers of this web site, if you correct the recipe, go ahead and up my rating to five stars. item not reviewed by moderator and published
This was awesome! I was actually looking for a different recipe so I added the raspberries to the batter slightly before flipping them. Also, I am lactose intolerant, but no worries. I used lactaid milk and low fat ricotta cheese and was in food heaven. item not reviewed by moderator and published
This recipe is excellent, and the pancakes taste SO delicious with the lemon curd! The first time I tried the recipe, I was visiting my daughter in Minnesota, and it worked beautifully. I tried it again here in Utah and it was a bit too runny. I recommend adding a couple of extra tablespoons of flour if you're at high altitude. I'm glad this is a bit labor intensive,( probably my fault as I also make my own ricotta, so have to make the curd and the cheese the night before, so I won't make it too often. We recently found a very easy recipe for ricotta cheese (just a gallon of milk and a quart of buttermilk, heat till it separates, drain as you do yogurt...so used homemade ricotta (whole milk as well. We used Ina Garten's recipe for lemon curd, and it was easy to make. Her recipe is the one where you process the sugar and lemon rind together and then mix everything before cooking it item not reviewed by moderator and published
Really good, used whole-milk ricotta for maximum flavor. My rogue husband added fresh raspberries to the batter, worked really well. Don't need nearly as much lemon curd as described, very sweet and a very little goes a long way. item not reviewed by moderator and published
These are the lightest pancakes I've ever tasted. Love the bightness of the lemon flavor. Goes together very quickly. Destined to become a new breakfast standard at our house. item not reviewed by moderator and published
So good! If pumpkin pancakes are a fall tradition, these should be the go-to for spring. After the first griddle full, I added a bit more flour and made them smaller so that they turned more easily, but this a great recipe. item not reviewed by moderator and published
This review is for the pancake portion of the recipe -- we didn't have lemon curd or raspberries, so we just used maple syrup on top (tasted great with the lemon flavor of the pancakes. We almost didn't make this because the yield is stated as '4 to 6 pancakes' and that just seemed like a small amount for the extra effort involved. No worries! The yield is wrong -- it made 12 pancakes, using a generous 1/4 cup measure for each. Surprising for just 3/4 cup of flour! The taste is just amazing -- the nutmeg and lemon really combine nicely, and the ricotta adds a great, light texture. We followed the pancake portion of the recipe exactly and made no changes; it was truly delicious and we will make these pancakes again and again! item not reviewed by moderator and published
I made the pancakes exactly as written. They are DELICIOUS. There is no need for any topping at all, although I had some leftover blueberries so I made compote for a topping. I can't stop eating these... I'll have to make another batch soon! I'm going to try freezing leftovers also (leftovers... ha... only if I double the recipe first! item not reviewed by moderator and published
All my life, I have been using the pancake recipe passed on through my family..until now..I am blown away by these pancakes!!!! They were simply the best tasting pancakes I have ever made! Even my father, who has grown up on his family recipe, has switched to these! I had to use up leftover ricotta and stumbled upon this recipe. The only change I made was I used an orange instead of a lemon. Awesome. Light, fluffy, and so easy to make. These are now my go to recipe! item not reviewed by moderator and published
I wanted to use up the half-tub of light ricotta I had left from last week's lasagna, so I gave this recipe a try. It was very easy to make, and the results were fantastic. The pancakes look gorgeous (they're perfect little rounds! and they taste awesome on their own! I ate two straight of the griddle and had to stop myself from eating more. I followed the recipe for the pancakes exactly (minus the butter on the griddle and skipped the toppings. Using my 1/4 cup measure I got ten pancakes, and it's awesome that each one contains five grams of vegetarian protein and 17% of my RDI of calcium! These will go into heavy rotation in my eating plan! item not reviewed by moderator and published
Light, fluffy, and moist! I served mine with maple syrup and my very picky daughter loved them. Thank you! item not reviewed by moderator and published
These pancakes are absolutely delicious! Light and fluffy! The curd makes it a little too sweet for me so I used maple syrup instead. Definitely saving to my recipe box. item not reviewed by moderator and published
I made these using gluten-free flour, and they came out great! I substituted a quick blueberry compote in place of the lemon curd, and enjoyed the contrast in flavor with the lemon in the pancakes. Highly recommended! And a good way to use up extra ricotta. item not reviewed by moderator and published
I have dreams about these pancakes, they are so beautifully light and fluffy - the lemon curd takes it to a whole nother level! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I mixed the batter the night before. They turned out great...everyone loved them!!! Will definitely make a gain! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
The pancakes, lemon curd and raspberries are a winning combination. The hit of our Easter brunch! item not reviewed by moderator and published
Made these this morning to rave reviews. Batter seemed a little wet so I needed to add a little flour. Can't wait to have again. item not reviewed by moderator and published
awesome recipe (as are the blue corn meal pancakes & homeade breakfast sausage patties from Bobby)... i used orange zest-SO good item not reviewed by moderator and published
Just made it this morning for my friends who are finicky with food and they loved it! Used a very wet ricotta from cowgirl creamery so added in about 4 tablespoons of extra flour. Even if you don't have lemon curd you should try making it. separated the egg and only put the egg yolk in with the wet batter, and after everything was mixed I folded in mixed egg whites. item not reviewed by moderator and published
I fixed these a couple of weekends ago and my Husband loved them!!! Said they were the best I had ever made. Question, could you use this batter for waffles and if so what adjustments would you need to make. Please let me know. item not reviewed by moderator and published
Easy and great to get the kids off to school! Throw in blueberries and roasted sliced almonds. item not reviewed by moderator and published
Yum! My tweaks.. 2/3 T baking powder, 3/4 t baking soda, 2 1/2 T sugar, splash of vanilla, add fresh or frozen blueberries and serve with maple butter. item not reviewed by moderator and published
I made these for dinner and they are wonderful. Even hubby likes them and he doesn't like lemon. I also had some left over and the dogs loved them. All 3 .. Thank you Bobby! item not reviewed by moderator and published
The lemon zest really added a freshness to the taste of these pancakes. They were light and fluffy. BRAVO Bobby!! item not reviewed by moderator and published
My Dad had sent me a big box of Florida oranges for the holidays, so I used orange zest and fresh squeezed orange juice instead of the lemon in the pancake batter---this was most excellent. I didn't have any ingredients for the lemon curd, so just used strawberries and peaches and syrup, fantastic. The pancakes actually didn't even need any syrup -- the flavor was great plain. But, who goes without the syrup, ya know! item not reviewed by moderator and published
I followed the recipe exactly. I think 1 tablespoon of baking powder was too much, I could taste it. Will try again with less. item not reviewed by moderator and published
I made these this morning while we were snowed in. Delicious and a great use of leftover ricotta from lasagna night. Five stars! item not reviewed by moderator and published
A great way to use up some lemons if you have them around. The whole family loved these pancakes - they were perfect and the lemon curd and raspberries were the pefect icing. I will definitely whip these up again. item not reviewed by moderator and published
I wanted to make a nice brunch for my daughter who was staying with me this past weekend. However, I did not have any pancake mix on hand so I checked out Food Network. This recipe sounded intriguing...unfortunately I did not have all the ingredients. I had to use an orange instead of the lemon, cottage cheese instead of ricotta, had no raspberries, so I threw in fresh blueberries into the batter. The batter was a bit thin so I added a little more flour. I had no sugar, so I added some Equal packets. I thought it was not going to be very successful, but they were the best pancakes ever. I will definetely try the original recipe though, because the lemon curd and raspberries sound delicious according to all the reviews. item not reviewed by moderator and published
These pancakes are delicious. The toppings and ricotta are the best part of these pancakes. The lemon curd, raspberries and powdered sugar are an excellent combination. The tart and the sweet really complement each other. I definitely recommend trying to get a bite of raspberry and lemon curd in every bite for a bang of flavor each time! item not reviewed by moderator and published
These were excellent and very easy to make. A great way to use extra ricotta cheese. item not reviewed by moderator and published
so so good and so easy, at first i thought i did something wrong when i looked at my batter, and im no betty crocker but the pancakes were delicious will make again item not reviewed by moderator and published
Pancake and waffle recipes I have used before always disappoint. I used the zest and juice of half a lime, added frozen blueberries and I am sharing this recipe with my family. Great job. item not reviewed by moderator and published
These pancakes are some of the best I have ever had. I followed Bobby's recipes to the letter and they turned out perfectly. We topped with the Lemon Curd, Raspberries and some Maple Syrup. item not reviewed by moderator and published
These were really tasty pancakes! I decided to add 3 Tbs of sugar instead of the 2 Tbs the recipe called for. I think my lemons were very juicy and needed just a little more sugar. I also added some blueberries to the batter. What a wonderful addition! I found that the pancakes did not need the lemon curd. Just a light amount of butter and some powdered sugar was all they needed. I recommend that you use a 1/4 cup measuring cup to ladle out your pancake servings onto the griddle. When I used a 1/2 cup, the pancakes didn't setup right - they were really runny and I had difficulties in flipping them. When I used the 1/4 cup - they cooked much better - not sure why. I think I'll need to watch my batter and adjust the flour as needed to help them setup to be even more sturdy of a pancake. I can't wait to make another batch next week! item not reviewed by moderator and published
This will be my new pancake recipe. I cannot think of making pancakes without ricotta cheese anymore. item not reviewed by moderator and published
I made these for dinner for my husband and kids and they loved them. I think we each ate three or four pancakes. I also made the lemon curd from scratch and everything all together was just fabulous!!! item not reviewed by moderator and published
This recipe is so wonderful! Next time if I'm feeling particularly sassy, I may make the lemon curd from scratch, but I appreciated the short cut. The delicacy and balance of flavors is truly a great option from regular pancakes. Yum! item not reviewed by moderator and published
Tried this recipe after I didn't have the pancake mix in Giada's. I added frozen wild blueberries and used her honey syrup with lemon extract added. I substituted fresh strawberries since they are plentiful in the spring. I wanted to eat the whole batch! item not reviewed by moderator and published
Just made these for breakfast...WOW!! They're fantastic! The pancakes are nice and fluffy, and the lemon curd paired with the tartness of the raspberries puts a big burst of flavor in your mouth! Hubby said they're the BEST pancakes he's ever eaten; and that's a big compliment coming from a very fussy eater. Thanks Bobby Flay!! item not reviewed by moderator and published
Whow...I went from a girl who would burn water when she tried to boil it to a gormet chief with this recipe. Fabulous and so easy! Pkan to use to use it often/ Thank you. item not reviewed by moderator and published
Really good and light. Very easy to make also. I also increased the sugar to 4 Tbs. I mix frozen mixed berries with maple syrup on low. After they have simmered for a little while I crush the berries up. Yummo on these pancakes with a little powdered sugar on top! item not reviewed by moderator and published
I absolutely loved this recipe. The lemon and nutmeg went together fantasticly and who would have known that ricotta could be used so ingeniusly. Instead of making regular size pancakes I made silver dollar size which made them so much fun. I made an orange juice syrup with a hint of almond extract for the topping and it was terrific. Thanks for such an easy and flavorful new recipe for pancakes item not reviewed by moderator and published
Didn't think I could make a light pancake, but this really made me look good. Wouldn't hesitate to show off the guests. Estim calories: 6 oz flour/371, 2 oz sugar/216, 8 oz ricotta/392, 2 eggs/142, 5 oz milk/ 75 item not reviewed by moderator and published
Made these this morning. Easy and delicious. Didn't even have the lemon curd, just ate them with blackberry jam. item not reviewed by moderator and published
I had to admit when I first saw some of other the other cooks use ricotta in pancakes, I was very skeptical. But wow! These were just great! I loved the hint of nutmeg in them. My hubby thought they were good (not great!) but that was more to do with the nutmeg in them. The rest of my family, said these were the best pancakes we'd ever had! I did an extra Tbl of sugar as I was afraid of being too "lemony" as some of the others reviews had. But I don't know if I needed it, they were bitter in the slightest! Definitely would recommend others try this! We also did not do the custard topping ~ I'll try it another time. item not reviewed by moderator and published
I love the ricotta in these. They make the texture so delicious and they are actually light and fluffy. The lemon zest adds nice flavor and I think i used an extra tbsp of sugar. You could eat these alone as well. Instead of making the Lemon topping i just sliced up some fresh peaches and raspberries and topped the cakes off with powder sugar and maple syrup. If i ever need to show off some exquisite pancake making skills, this will the be the recipe that i refer to!! Kudos to bobby. item not reviewed by moderator and published
These were a very nice alternative to "regular" buttermilk pancakes. I look forward to making them again. item not reviewed by moderator and published
This looked really delicious on TV, so I was hoping for the best. I'm not sure if it was the texture of the batter or what, but the pancakes didn't form well and fell apart when I tried to flip them. They were also just really bitter..not tasty at all. Maybe too much lemon not enough sugar? Not worth the mess created in my kitchen and the trouble. item not reviewed by moderator and published
God, these were fantastic. item not reviewed by moderator and published
These pancakes were bitter. I would use less lemon next time. item not reviewed by moderator and published
Wow! the very best pancakes I have ever had, ever! They're better than buttermilk! item not reviewed by moderator and published
My family loved these pancakes-- even the ones who were dubious about lemon curd instead of pancake syrup. We did use blueberries instead of raspberries. item not reviewed by moderator and published
I loved this recipe. I had them at a restaurant in NYC and was hoping to find a recipe to match that and it definitely fit the bill! Next time I will add a little more ricotta for a creamier pancake. I would also consider separating the egg whites from egg yolks and whipping the egg whites, then folding them in at the end to make a fluffier pancake if we have guests over and I want to impress them. =) item not reviewed by moderator and published
This is an incredible meal. I saw this on Bobby's show and HAD to try it!! It was excellent. I make a big brunch every year for my family on Christmas so I tried it and loved it! I tripled the recipe to make sure everyone would have enough and the plates were all empty!! Everyone loved these pancakes, light, fluffy, and fulfilling. Normally pancakes are a heavy breakfast that leaves you feeling full....these left everyone feeling satisfied. The lemon curd is a must...no butter, syrup or anything else needed. Very easy to make as well. Also, it is a good one to prep and then leave alone to tend to other things...I got all the ingredients ready and then mixed everything and got them on the griddle when my guests arrived. Thanks for a wonderful breakfast Bobby Flay...you are a fantastic chef!! item not reviewed by moderator and published
These are seriously the best pancakes I've ever had. They are so very easy to make and are delicious without any toppings, but the lemon curd, raspberries and powdered sugar make it look really pretty as well as making them taste even better. I'm pretty sure this is going to become my "standard" pancake recipe-I can't imagine makin pancakes any othe way now. item not reviewed by moderator and published
didnt really taste good, came out soggy. not worth the time/effort. item not reviewed by moderator and published
Easy to make and delicious. Being a diabetic I was looking for a recipe that had less flour than regular pancakes and this fit the bill!!! Good enough to eat plain without syrup or toppings. item not reviewed by moderator and published
I am not a huge pancake fan, but these are in their own class. Simply delicious flavor and texture. Perfect with a berry topping. item not reviewed by moderator and published
The recipe is great but the curd is too sweet.. item not reviewed by moderator and published
Very light, very very delicous. Breakfast or dessert, we highly recommend these. item not reviewed by moderator and published
Loved it. item not reviewed by moderator and published
These pancakes are great! My 10 year old said they were the best pancakes he has ever eaten. I used raspberry syrup instead of lemon curd. item not reviewed by moderator and published