Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

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I made the apple portion of this recipe to go along side a potato omelette and regular bacon. Oh my, were they delicious! The only thing I would recommend is do not cook the apples for 45 minutes. I cooked mine for about 25 minutes and they were so soft they fell apart. I didn't mind the softness, I'm just saying they don't need to be cooked any longer. I would definitely make again. I was pleasantly surprised that they weren't overly sweet and kinda tasted like the apples you get at Cracker Barrel.

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I took the advise of many reviewers and changed the recipe. I used only 1 cup of ricotta cheese, 1 and 1/2 cups flour, used skim milk instead of buttermilk and used 4 Tablespoons of sugar and added a splash of vanilla too. Used 1/4 measuring cup to pour onto buttered pan with a low heat and spread them out a bit with the bottom of the cup. The batter is fairly thick and fluffy. We were really pleased with how light and lemony they were. And they were cooked through. Please try this recipe with the changes and you'll be happy and satisfied!

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I don't think this recipe is really successful without a few modifications. Personally I thought the batter was too runny, so I added about an extra half cup of flour. I also zested and juiced the entire lemon, and really liked the extra lemony flavor. Definitely cut the amount of ricotta; I think I used about 1 1/4 cups, and that was more than enough. I also added some extra sugar because I like my pancakes a little sweeter and I added some vanilla to round out the flavor a bit. I didn't have buttermilk, but a couple of tablespoons of plain yogurt in a cup of skim milk did the trick.
The apple topping was amazing, but since I didn't want to heat up my oven (and my kitchen I sauteed the apples in the butter, then added about 3 tablespoons of brown sugar and some cinnamon. Finally, I added an entire cup and a half of real maple syrup, and let the apples simmer in the mixture until the pancakes were done. The topping was absolutely to die for, but it was a little sweet. Next time I probably wouldn't add so much sugar. I was really glad I used so much maple syrup in the apples, because the apple flavor in the syrup was delicious. I also didn't need any additional syrup for my pancakes beyond the apple topping.

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I have such faith in Tyler's cooking that I did not take the time to read the reviews. I wish I had. After the experience of cooking endlessly and taste testing, I came to the simple conclusion that 1 cup of ricotta is probably more than enough. The buttermilk I used was the old fashioned complete buttermilk so at first I thought that maybe it was too heavy along with the ricotta. I will make these again because the flavor is wonderful (ps. they would be delish with a link sausage wrapped in them but I will definitely take the ricotta to one (1 cup.

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Although the flavor was good, the heaviness of the ricotta was too much to handle. I fed them to six people, all of them ate only one (and I think they were just being kind in doing that! I did like the hint of lemony flavor and will try zest and a little lemon juice in another recipe. And, those that totally changed the recipe and then gave it five stars you are doing a dis-service to those considering making this recipe. If anything give it the rating it deserves then make suggestions in your comments.

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Who has time to wait for pancakes to cook "low and slow"? It's breakfast, let's go!

Even with some modifications, still a gummy pancake.

Bottom line: there are much better ricotta pancake recipes out there.

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I really want to try these pancakes, but when I printed out recipe there was pages missing. I printed it out 3 times and only page one printed and the pancake recipe was missing. Anyone else have this problem??? Sounds very good!

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I made these pancakes for my husband on his birthday after watching Tyler's Ultimate show on pancakes. They really let him down and ruined his birthday! The pancakes turned out sour and underdone in the middle. I thought that the ricotta would make the pancakes fluffy, but instead they were heavy and hard to cook all the way through. Sorry, this recipe gets an "F".

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I had my hopes up, but these pancakes let me down. The insides were hard to get cooked through, and the lemon flavor was too strong.
Sorry Tyler

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I made changes for the topping..personal preference, but i also read the review's first. Only thing i changed for the batter was using only 1 cup of ricotta. The first 3 I made I over cooked ( I tend to do this with all my pancakes turned down the heat and decided to taste the brown ones...still delicious!!! Whoever made the comment about not having enough for more than 3 people, you should double this recipe..Well they eat more than we do, 3 of us ate and left overs. Which is ok with me! I personally think the key to this recipe is low and small...make small pancakes a
cook them on very low heat, make sure you spread them out just a bit. Small means less time to cook . Take your time and read . You can't go wrong..very light and delicious pancakes!