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Ricotta Infused Pancakes and Thyme Syrup Recipe

Ricotta Infused Pancakes and Thyme Syrup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on July 10, 2011

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    This recipe makes the most incredible texture in a pancake. The lemon zest brightens the flavor making it feel like a decadent french breakfast. I used about 1/2 teaspoon of dried thyme (I didn't have fresh and also used 1/2 cup cream & 1/2 cup water (I ran out of milk. Served with regular maple syrup this was a delicious and beautiful pancake. Next time, I will try orange zest and cinnamon as this is THE PERFECT base pancake recipe and will be my default from now on. My daughter doesn't like pecans, so I split the recipe and only added 1/2 cup pecans to half the recipe at the end, worked beautifully.

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  • on February 26, 2011

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    Loved them! They were a big hit this morning!!

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  • on February 26, 2011

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    Flavor was very good, however, I thought the pancakes were a little dense for my taste. Subbed orange for the lemon and walnuts for pecans because they were the ingredients I had on hand. Will probably try something different next time.

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  • on February 13, 2011

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    Batter didn't really cook very well. I usually love Paula's recipes but I think I'll stick to traditional pancakes with blueberries. But to be fair I also substituted Almond Milk for a try. Who knows that could've been the issue.

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  • on February 24, 2010

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    I made these last night before making dinner so my Husband and I would have breakfasts to take to work for the rest of the week, and of course we had to try them-they were awesome! They'd be good for dinner as well as breakfast or brunch. We loved the thyme in them and the thyme syrup! The pecans were awesome as was the ricotta...I had a little trouble cooking them as the batter was kind of thick so they didn't spread out like I thought they would, my first ones were dark before cooked through but then I started spreading them out with my spoon and they came out with perfect color and doneness. These are awesome pancakes and you just gotta make the syrup to go with them! Not too much Thyme for me. Loved them!

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  • on February 21, 2010

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    This recipe is so good...my daughter wants it every morning..thank you paula

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  • on February 02, 2010

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    I made these pancakes for dinner tonight. I didn't make the syrup because we were hungry. Although it took me a while to make the batter, because I'm no Iron Chef, they turned out great. My Wife loved them and I thought they were delicious too. We used regular syrup thinking the Tyme might be a little weird in it. Gret job Paula and Bubbles.
    Richard

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  • on January 30, 2010

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    Made them for breakfast, but used maple syrup on top, did not make the thyme-infused syrup. They were delicious..............however I used about 1/2 cup less of the flour than the recipe calls for, and they were light and delicious. Hubby loved them.

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  • on January 26, 2010

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    these pancakes are so yummy... it is completly different from any traditional sweet pancake but in a good way. the batter is really light almost has a buttermilk taste. the syrup i did use less sprigs and im glad because it had just the right amount of flavor.

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  • on January 25, 2010

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    This is my first try, I love the pancakes, they are very tender. Except for the syrup, which is very strong with the herbs, I am going to try them again but maybe less herbs. And maybe I will give 5 stars with my second try.
    Paula you are such a warm person, and I am sure you are in person. Why can't be everyone like you?
    May

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