Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

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So delicious! It has that delicate lemon flavor of a german pancake, but with a creamy rich texture. I did as others suggested and halved the ricotta. I felt as if the batter was VERY fluffy, like a souffle, so it was a little tricky timing when they were done, so if this is your first time to making pancakes, this might be tough for you.

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My husband saw this recipe and wanted to give it a try. We used whole milk instead and buttermilk and I forgot the part where the recipe called for sifting of the dry ingredients...not sure if either of the above made a difference or not, but the batter was very thick and after the first 3 cakes went down, we added additional milk to get a thinner consistancy. Other than that, they were very good. The lemon gave the pancakes just a little unexpected kick. Will make them again.

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My husband doesn't like pancakes much but has requested these 3 weekends in a row. We have now used this recipe 4 times and will probably never prepare pancakes any other way. The first time or two, we adjusted the ricotta based upon other reviews and the pancakes were delicious. The next time, we didn't have buttermilk, so we adjusted again using skim milk and sour cream. Turned out well. Today I decided to prepere according to Tyler's measurements, including the amount of ricotta and am glad I did. BEST YET! If your pancakes aren't perfect and delicious by following the recipe exactly, you may want to adjust your temp or technique, because it is mouth watering, without any modifications! I whipped my egg whites a little more this time than previously, and carefully folded them into the flour mixture--not certain, but this could be where some of those who are unhappy with the recipe are going wrong. The pancakes were even fluffier and more moist than before.

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Was disappointed. Not that good and will not make this recipe again.

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Gave it a 1 star rating because 1/2 star was not available. Normally I like Tyler's recipes but these were the worse pancakes I've ever had! The consistancy and texture of the cooked pancakes was extremely poor. There was no substance to them. There is a difference between "light and airy" and congealed mush. Fortunately I made them for me and the wife and not for guests.

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I am always looking for new breakfast/brunch recipes, and this one is a new favorite for me! I'm glad I read the reviews first, and used just 1 c of ricotta cheese. I used the zest of a whole lemon, so probably more than the tsp called for. The bright fresh lemon flavor was perfect, and they looked as good as they tasted. I had some Applewood smoked bacon I wanted to use, so I fried that instead of using proscuitto. With warm maple syrup, this made for a delicious and elegant brunch! After the meal was finished, I opened the fridge to find my bowl of egg whites still on the shelf! I had them ready, but forgot to fold them in. I guess they would have made the pancakes even lighter and fluffier, but they were wonderful without them. I will definitely be making these again, so I'll add the egg whites next time and see how the texture changes. Thank you Tyler! Another winning recipe!

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This recipe ROCKED! I read the reviews before making it and so I tailored it a little. I used 1/2 the amount of ingrediants (especially the Ricotta and the pancakes came out so delicious. Adding the prosciutto was a different twist from the normal bacon, and the roasted apples w/maple syrup is out of this world. One thing I did add suggested by a reviewer was Vanilla. Other than that, I followed Tyler's recipe to a tee, and it came out perfect. I made a lot of batter so I will be making this again later in the week. Tyler is one of my favorite Food Network stars, and I enjoy watching him as much as trying his recipes. It took a little time to make but it was worth it. Definitely, changed me from the box version of pancakes to making it by scratch. Don't think I will be going back to the other way. This is a must try.

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If you like pancakes with an interior the consistency of ricotta cheese, this is the recipe for you. I think there was way too much cheese to flour ratio. I even cooked them twice as long and they still didn't have a pancake texture on the inside. My kids refused to eat them. I only ate them because I was ticked off for wasting all the time and ingredients to make a flop. The only good thing about this was I learned how to make nice round pancakes with a ladle. Also cooked the apples for half the recommended time and they were still overcooked but under-carmelized.

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supper!!!!

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Pancakes are moist, fluffy, and delicious!