Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

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My friends and I tried making these pancakes over the weekend of January 5, 2008. We encountered the same problem that others have had - the batter was too thick and wouldn't "spread" easily on the griddle. As a result, the center of our first pancake did not cook through and it ended up mushy in the center. Not good!

There is a solution to this, however, should this happen to you - there's no need to throw in the towel just yet. With whatever implement you are using to pour the batter to form the pancake (we were using a 1/2-cup plastic measuring cup, manually spread the batter further out on the griddle (or whatever pan you are using so it thins out (don't use a metal implement do this if the griddle is non-stick, however. As you are pouring the batter onto the griddle, spread the batter out in a spiral manner so that it remains circular. You don't want the batter so thin that there are holes, but you don't want it too thick so that it doesn't cook all the way through. If a hole formed, use the edge of the measuring cup to push some of the batter over to fill in the space. You'll want to work relatively quickly, as the thinner the batter the more quickly the side facing the griddle will cook. For what it's worth, you can use a similar technique for making a crepe.

If, after 2-3 minutes, there are no air bubbles forming, your pancake is either still too thick or your heat is too low (it should be between 300-350.

Another thing to keep in mind is to first just make one small pancake, to make sure the griddle is hot enough and your batter is alright. Then go ahead and make the rest.

After we did this, all our remaining pancakes turned out just fine, and they had a pillowy softness to them along with a nice depth of taste. Try it!

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I cooked them forever and they still seems raw on the inside...the dog did eat them.

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After seeing this episode, I was very excited to try these luscious, fluffy pancakes... Unfortunately, I was sadly disappointed. As many of the reviewers stated these pancakes did not ever seem to cook all the way through-After seeing this, I put a shallow sheet pan over the cakes to 'steam' them just a bit to help them get done all the way through, which helped some, My family saide they tasted okay with syrup, but still I was unhappy. I also tried the apples, which turned out wonderful... But next time I will return to my old faithful recipe for pancakes. Thanks Tyler for this try though!!

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My family loved these things, and I do think that the recipe is absolutely right. Look at the proportion of liquid to flour and you can easily see that it is not going to produce a dry, cake-y pancake. Instead, it produces a light, fluffy, cheesecake, like pancake. The secret is low, slow cooking. I'll make these again.

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My family and I enjoyed them very much, it was easy and very tasty. thank you

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You may have to vary the amount of liquid like anything containing flour. I had to add a little more buttermilk. Make sure the whites are well beaten and fold gently into the batter to get a light texture. If this is not one of the best things you have ever eaten in your life, you probably did something wrong.

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This is a wonderfully balanced meal. Carbs with protein. It's light tasting pancakes with such rich sweetness created by the baking of apples with syrup, um um - what a way to start ones day!

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Tried this recipe today after I watched the show. The pancakes take a long time to cook but are really good. Next time I will reduce the lemon by 1/2 even though I love lemon, it was a bit much. Actually these taste like a lemon cake. I added cinnamon to the apples - they were fabulous! And the proscuitto was out of this world, but would never add salt. We will be serving these to our Thanksgiving guest the following Saturday morning.

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We didn't have the resources to get the proscuitto and didn't bother with the apples (yet, but I made the pancakes this morning for my kids and I and WOW! I can't believe how this all came together for such a beautifully textured pancake. It was truly a delightful surprise (enough to make me get on here and tell you all about it!

Thanks Tyler!

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Without a doubt, this goes down as the recipe to hold onto, and to hand down.
Sunday morning, and I am making pancakes for the family.
These little delights are like eating a baked cheesecake! The recipe takes a bit longer to mix, because of beating the egg whites, but is worth the extra effort.
For a nice sauce, to go with this special pancake, I used a bag of frozen strawberries, and boiled them with a 1/2 cup sugar,and added 2 tsps of cornstarch with water. This made for a lovely topping for these cheesecake-like pancakes. Thank you, Tyler's Ultimate!