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