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Great Sunday morning brunch item. Loved the rhubarb sauce with it. Thanks for posting!

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Scrapbook Lori October 03, 2010

The pancakes tasted really good. The only thing I would recommend or change is to put a little bit of syrup on the rhubarb sauce at the table because it was a bit too tart for my family's taste. Also use only regular maple syrup if you want to enjoy the lemon flavor of the pancakes. Berry jam also tastes good on them.

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Chief cook and bottlewasher February 21, 2009

Light, fluffy pancakes even with gf mix in place of flour! I had only 1 egg, so thirded the recipe and came out with 6 4" cakes. I was a little shy on the lemon juice, afraid it might overpower, but it didn't at all. Makes almost buttermilk of the ricotta, then adds a dainty flavor. Served with just a little plain yogurt and syrup or lingonberries. Light but filling- my mother got away (amazing restraint there) with eating just two. Thanks!

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b. limon April 15, 2006

Have made these pancakes a few times since last summer and they are my favourite in the whole world. They have a light, lemony flavour and I love ricotta cheese so a big plus there. Have served them for breakfast and for a light supper too..they are wonderful with syrup and fruit in place of the rhubarb sauce, depending on mood..just an awesome find...thank you for posting.

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woodland hues February 13, 2005

OMG I loved these, i did add more lemon rind and served it with blueberry sauce. thanks for sharing

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Laureen in B.C. September 16, 2013
Lemon Ricotta Pancakes with Rhubarb Sauce