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Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto Recipe

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

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Average Rating:

Total Reviews: 111

Showing 41-50 of 111

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  • on October 08, 2009

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    I had been eye-balling this recipe for a few weeks, and thought the ricotta would make it interesting. First of all, the ricotta makes the pancakes soggy; they seem like not fully cooked, although once they cooled, they stiffened up. Second, the buttermilk COMPLETELY ruined the taste of the pancakes. Maybe reducing it, and subbing in milk or cream may make them taste better, but they were heavy and had this gross tang to them (buttermilk. Yuck. Lastly, this meal took me for freaking ever! I must not have planned it all out correctly or something, but I prob spent 3 hours making it. On a lighter note, the apples were great; I used Fuji instead and didnt have any pancetta so I used bacon. My daughter (God blessed me with the most UN-picky child loved them, and my husband said he liked them, but I think he didnt want to hurt my feelings. Not worth the hassle, Ill just use a boxed pancake mix.

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  • on September 20, 2009

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    I was very much looking forward to trying this recipe, as I had seen this episode and was very intrigued by it. Proceeded to follow the directions exactly as written, with the recommendations of the previous reviewers - less ricotta. Served it to my family and man, you should have seen the looks on their faces. Not good. Not good at all. I don't know if it was the combination of the lemon and the buttermilk or the ricotta, but whew - it tasted sour and not at all what I look for in a pancake. I then whipped up some a banana topping to help - sliced bananas, brown sugar, sauted in a pan, to add some extra flair, because I thought I could mask the sour taste, and though that helped a bit, the pancakes themselves were just so disappointing. Not worth the effort to make this. What a shame. I wouldn't recommend this one at all.

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  • on September 19, 2009

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    I made this recipe and took other reviewers' advice on reducing the ricotta and cooking low and slow. These pancakes took me approximately 30 minutes EACH to cook. I'm about to be late for dinner club since I only have 6 made and have been going with 3 separate pans for over an hour. Won't do these again!

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  • on September 17, 2009

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    I have to admit I was a little put off by the number of bad reviews on this recipe, but I tried it anyway....and am I glad I did!!

    I agree with the previous reviewer who only used a cup of ricotta cheese...that's all I used and it was very good. Since today is grocery day, I had to use a buttermilk substitute (a cup of milk and a TBSP of vinegar and I used bottled lemon juice (and obviously no zest either since I had no fresh lemons.

    I also didn't make the topping because I was just doing this as a run-through to make sure the pancakes were good....and they were AWESOME!! I'm going to make these pancakes and Brian Boitano's bacon recipes and let the praise fall on me!!!! Thanks Tyler!!

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  • on September 06, 2009

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    These pancakes came out fantastic. I didn't include the prosciutto as my husband and I are vegetarian. I actually only had a cup of ricotta on hand and so that is all that I put in the batter. I figured I might have to add a bit extra milk to make up for the missing ricotta but the consistency of the batter was perfect. I also used soy milk instead of buttermilk and added a bit extra lemon juice to make up for the tang from buttermilk. This is going to be my new staple pancake recipe!

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  • on March 21, 2009

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    This recipe kicks pancakes up more than a notch!

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  • on March 08, 2009

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    I don't quite get everyone's problem with these and I really missed why people would consider them savory as I found them to be sweet without adding any syrup. I gave these a test run this morning and cut the recipe to enough for one. I'll be honest, since I was just giving them a quick run through I didn't have lemon so I left that out, but I already know I love lemon with ricotta. I can tell I should have cooked them a bit longer on a slightly lower heat, but I really liked the creamy texture. Somewhere between a cheesecake and a blintz. I think the best pancakes don't really need syrup and those that come out of a box certainly can't be eaten without something to counteract the dryness. These are ingredients I usually have on hand and I'm looking forward to making them again and again! Yes, they're not traditional, but isn't that why we watch these shows, to find either totally new dishes or new takes on old favorites.

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  • on March 02, 2009

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    My wife and I made the pancakes per the recipe and were VERY disappointed. We found that the pancakes were not only difficult to cook but also not good once cooked. The problem is that since there is so much cheese in these pancakes once cooked they are very soft and seem almost uncooked.

    However, we ended up not eating all the pancakes and placed some in the fridge for later. Once these pancakes were in the fridge for 24 hours the flavor was delicious - not a typical breakfast, but a tasty snack in the evening.

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  • on January 15, 2009

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    This is a perfect recipe if you want to serve something a little different for breakfast. It's like something a B&B would serve. My family and I loved it (and I have picky kids.

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  • on December 26, 2008

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    Tyler said that the ricotta would not be tasted, however that is all you could taste. If you keep the burner on your stove low the pancakes don't cook, but then if you put it higher they burn right away. The inside never got fully cooked and was very creamy, but thats not what I look for in a pancake. The batter was thick, I think due to all of the egg whites. I would try to make ricotta pancakes again, but not using this recipe. I also wouldn't consider this a replacement for regular pancakes, because the textures are so different.

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