18 Reviews

I didn't quite have half a pound of ricotta, so I added some milk (3/4 cup). The batter was very creamy and ethereally light. The resulting pancakes came out a little thinner than I like, more like somewhere between a cr

0 people found this helpful. Was it helpful to you? [Yes] [No]
FoodieMouse January 16, 2015

Nice and light! I did have to add 1 tbsp more flour because my mix was too runny and the pancakes weren't staying together. This could have been because I used fresh ricotta and it's more watery than the stuff you buy in the store.

0 people found this helpful. Was it helpful to you? [Yes] [No]
mommymakeit4u June 24, 2012

Recipe was okay- felt the batter made way too much for two people!! Made exactly as described, topped it with warmed raspberry jam made by my mother-in-law (nectar of the gods in itself!) and topped with powdered sugar...definitely light, a bit creamier than I'd expect- I'd probably add a T. of sugar to the batter; I'd bet this would taste really good as a base of a savory dish!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Suedogg312 February 14, 2009

I hate to only give this a 4, because the pancakes really were very light and fluffy, and my DH and kids really did like them. I just thought they were okay, almost a litte too eggy for me, and became soggy once topped with real maple syrup.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Cookin'-4-5 November 19, 2008

These were fantastic! Easy to make and tasted great! I put butter and syrup on them just like regular pancakes and my 3 year old ate 6 pancakes! Great recipe! Oh yeah and I doubled the recipe and still have some left in the fridge for later! Cheys_Mom

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chey's_Mom November 14, 2008

De'lite'full! I used soy milk and whole wheat flour and left out the yolks and these still turned out pretty amazing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
cakewalk October 20, 2007

I made this for brunch and doubled the recipe. I used Skim Milk and it made about 24 small pancakes. They were a showstopper; Everybody loved them. Great recipe, will try adding some extra touches next time but a foolproof recipe! Not difficult to make at all.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Steveo. July 22, 2007

These are so light and fluffy, just as "patticakes" described them. The name suits the pancakes well. I could eat these every weekend they're so great! Next time I'm going to try to put some lemon rind in them. I ate at Sarahbeth's in NYC and I had their lemon and ricotta pancakes topped with fresh berries. They were good, but not as light and unique as these.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Heather V. January 25, 2007

Great pancakes, very light and creamy texture. I added a little vanilla and frozen blueberrys to give it some extra flavour and they turned out fantastic. Thanks

0 people found this helpful. Was it helpful to you? [Yes] [No]
The Great Googilymoogily October 15, 2006

Based on the comments of other reviewers and a look at dozens of other recipes, I used this one as my starting point. To it I added 1/2 tsp vanilla, the finely grated zest of 1/2 lemon, and 2 T sugar. I also added a pinch of salt and cream of tartar when whipping the egg whites, finishing them off with 1 tsp of sugar to further stabilize that extra volume. Finally, I whipped the ricotta in a blender with the milk and egg yolks, adding half the milk to get things started and then gradually beating in the rest. This not only smooths out the coarse texture of the ricotta but also adds more air. I served this with a sprinkling of fresh blueberries and crushed, sweetened stawberries. These were indeed light, tender, and delicious. Better than any pancake I ever made. Thanks patticakes!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Socalgail September 03, 2006
Heavenly Ricotta Pancakes