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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: 98

Showing 61-70 of 98

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  • on August 02, 2009

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    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!

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  • on July 19, 2009

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    This will be my new pancake recipe. I cannot think of making pancakes without ricotta cheese anymore.

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  • on June 11, 2009

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    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!!!

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  • on April 26, 2009

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    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!

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  • on March 14, 2009

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    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!

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  • on February 15, 2009

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    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!!

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  • on January 25, 2009

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    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.

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  • on January 24, 2009

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    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!

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  • on January 18, 2009

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    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

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  • on January 06, 2009

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    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

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