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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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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

Showing 81-90 of 96

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  • on August 17, 2007

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    didnt really taste good, came out soggy. not worth the time/effort.

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  • on August 12, 2007

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    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.

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  • on July 17, 2007

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    I am not a huge pancake fan, but these are in their own class. Simply delicious flavor and texture. Perfect with a berry topping.

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  • on June 09, 2007

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    The recipe is great but the curd is too sweet..

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  • on March 04, 2007

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    Very light, very very delicous. Breakfast or dessert, we highly recommend these.

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  • on February 25, 2007

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    Loved it.

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  • on February 12, 2007

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    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.

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  • on January 26, 2007

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    So light, fluffy and lemony! Very easy to make. I usually do not like the cottage/ricotta cheese type pancakes because they tend to be heavy. These were the lightest pancakes ever and with the lemon curd, it was like dessert for breakfast.

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  • on October 09, 2006

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    I really enjoy these pancakes. They were very light and fluffy. I did not have lemon curd so I made a blueberry syrup and it was a perfect match. I love Bobby I do not miss a show. HT

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  • on October 08, 2006

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    Fruity, moist, and delicious. The ricotta adds such a nice touch, and the lemon adds a fresh zing.

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