If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead of Splenda. 2 eggs instead of egg substitute and add 1 tsp of vanilla. These are the best pancakes I have ever had. I will not eat any other kind!
Yum… I looked up this recipe in efforts to duplicate a pancake made by a local natural foods restaurant that I loooove and these are really great. I’ve made them several times now for friends and family. I too used regular sugar/eggs and usually double the recipe, adding a little vanilla extract, cinnamon and nutmeg. I like that they are slightly sweet because I don't really like to use maple syrup. A tip for cooking them: make sure your griddle is heated thoroughly and maintain a medium heat. Since this batter is a bit heavier and thicker, they need to cook a little more slowly than other pancakes. Also, I often use the back of a spoon to spread the batter into a thinner, rounder pancake right when I put them on the griddle.
I made one version with non fat and one with full fat ricotta cheese. Hands down the full fat version was better! But I did use whole wheat flour. I didn't have any egg substitute so I used two egg whites instead whipping first and folding in. Very light and fluffy pancakes. I'll make again.
This is a wonderful recipe. To make these pancakes truly melt in your mouth try adding a bit of lemon juice to taste. It contrasts beautifully with the blueberry and gives an incredible texture. I've seen lemon ricotta pancakes all over restaraunts here in New York.
I used another reviewer's suggestion for 2 eggs and regular sugar as well as 1 tsp. of vanilla and a pinch of salt and they came out great. They are fluffy but press them down a bit as they solidify to make sure the insides cook. I have made these with sliced strawberries blueberries or spiced with cinnammon and pumpkin pie spice (1/2 tsp each) and they always come out great. My friend begs me to make these for her whenever she comes over!
I have type 2 diabetes and because of this recipe I can eat pancakes again without raising my blood sugar! They are very tasty and I have made them about 15 times already. Even my husband likes them and he doesn't have diabetes. I just add a little vanilla and lemon zest to spice them up a bit. YUM
This one is a keeper folks! Even though I modified this recipe for real eggs and sugar these babies were suprisingly good. Very delicious! I will make it again until I get the best results... I cut in 2 tbs of lemon zest instead of the blueberries. But I will try lemon zest WITH blueberries next time. I dusted it with powdered sugar since syrup would have ruined it for sure. It was delicious and sweet enough without the maple. I found another version of this on cdkitchen that required a lot more ingredients such as vanilla extract. I wonder if it would taste better then. So next time I'm going to try it with the subs. Then I will try it with vanilla.
I am also a diabetic and make a similar recipe only I use cottage cheese in place of the ricotta. With very little flour my blood sugar stays under control.
Really enjoyed these after making some changes as others did. I changed the serving size to 8 went with real sugar and whole ricotta cheese added 1 tsp vanilla and 1/2 tsp lemon extract. Also I added some milk to the whole batch just to loosen it up a bit it was a little too stiff without it. Awesome!
I used a hand-whisk to make sure the ricotta was well-blended. I substituted the all-purpose flour for wheat and added both brown splenda and vanilla. The result was sweet and delicious! Next time I plan to add flax seed to make it super healthy. Good recipe!
