Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is delicious, we make it for our family on Christmas morning and they rave about it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I definitely should have read the reviews before I made these pancakes. They were really gooey and not that well held together, I assume because of the two cups of ricotta that this recipe calls for, plus the whipped egg whites.

I thought that this was going to be amazing because Tyler RULES, but unfortunately they were kind of lacking. The apples could've cooked for a lesser amount of time, 30-45 minutes and my apples were too soft and falling apart. As for prosciutto, you can never go wrong with prosciutto.

Next time I'll probably use a different recipe. As for this one, I'd read some of the other reviews and use less ricotta, more flour, some vanilla extract and maybe one more tablespoon of sugar.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best pancakes EVER! I used 1.5 c ricotta and 1 cup of flour plus 1 tbsp. and went light on the lemon juice- it was the perfect touch. My only challenge was keeping my cast iron griddle at the right temp - med low is best to keep from burning. I kept them on a plate in the oven on 200 degrees which I think helped to finish cooking them. They held up for a good long time. I used macoun apples sprinkled with cinnamon/sugar – next time I’ll use less syrup and add more when they come out of the oven to keep from hardening the sauce. At 25 mins, they could've gone with less time. The apples were a perfect pairing for the pancakes - next time I'll make sure to have prosciutto on hand

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not a bad recipe, but not necessarily my fav either. I also went with only 1 cup of ricotta. I also only left the apples in for 25 minutes and that was still a little too long. Like I said, not bad but not really worth the effort.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really enjoyed these pancakes. It was a nice change of pace from the norm. Even though I had to do without the lemon zest they were extraordinary, I can only imagine how much better they would be with the zest. Since I was missing that I added a touch of almond extract which was a nice touch--if almond flavor is not your cup of tea vanilla extract would be a nice substitute.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I prepared the ricotta pancakes with the apples and maple syrup this morning! My butcher accidentally gave us pancetta, but everything ended up tasting great anyway. For dinner, we will be enjoying the peach bellinis with our ribeye steaks! These recipes are definitely keepers!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These pancakes were delicious! They were a welcome change from the everyday buttermilk variety. I made no changes and loved the almost "creamy" texture of the cake. Adding the apples and prosciutto put them over the top. I wouldn't change a thing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are wonderful pancakes, but based on other reviewers' comments we reduced the ricotta to one cup. We kept the amount of flour the same as Tyler's recipe. In addition, we used the zest and juice of a Meyer lemon since they've just come in season. Whipping the egg whites separate from the yolks and folding them in last is a terrific suggestion; it makes the pancakes so light. The roasted apples make this a really nice fall breakfast; we added a small amount of brown sugar and cinnamon to the maple syrup/butter topping. We've tried ricotta pancakes before that had orange zest, but I thought the orange flavor was too overpowering. The lemon in these is just right. You knocked it out of the park again, Tyler!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was kinda shocked when I read these reviews...I thought these were so refreshingly different and the apples and proscuito just added that divine sweet n savoury tongue twister! They were lovely and fuffy, key is to cook them " LOW AND SLOW" definately not to be treated like a regular pancake breakfast and ideally enjoyed leisurely on a weekend, preferably as a lazy pyjama wearing Sunday brunch! Tyler hits the spot yet again,

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have yet to make this with the apples and prosciutto, but I plan to this fall when apples are in season. This summer and last, though, I've made the pancakes alone with fresh blueberries in them and they are divine! They're light and airy and rich at the same time, thanks to the ricotta and the egg whites! I get a little reckless with the lemon zest and juice here. I find it delicious with the zest of an entire lemon and then the juice of half of a lemon--partly my lazy cook side coming out (why bother with measuring spoons? and partly my love for lots of yummy citrusy flavor! I also found, personally that cooking them in butter made them look not so nice b/c my griddle was apparently too hot for the butter but just the right temp for cooking the pancakes. If you have a non-stick surface, I'd just forgo the butter/oil completely, and just butter the pancakes before serving for a little extra flavor.