Ricotta Meatloaf 1 Pound of Beef
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04/02/2017
I made it exactly as Chef John advised but I did add extra vanilla flavoring. I knew CJ would not steer me wrong, so I went ahead and doubled the recipe. It was fantastic and so light and fluffy and I love anything lemon. I even added some fresh blueberries in some of the pancakes and it was a great combination. It yielded 18 large pancakes. Had four for breakfast and froze the rest individually. They will be amazing thawed and zapped in the toaster for week day breakfast. Loved them even without any syrup. Thank you Chef John.
06/17/2018
These were amazing! I am always looking for shortcuts so I subbed Bisquick for the self rising flour and oil, but otherwise didn't change a thing and they were great! The perfect amount of lemon flavor as is. I topped with home made lemon curd and they blew my family away. :)
02/19/2018
I have made several of Chef John's recipes. Today I made these pancakes. They turned out absolutely delicious, light yet creamy, with a nice lemony flavor (although I admit I used Chef John's Lighter Lemon Curd on mine). I especially was grateful to see how to make self-rising flour so I didn't have to go out and buy some because most of it would expire.
12/31/2018
Delicious! I was out of milk so I was looking for a ricotta pancake recipe that didn't need it and this fit the bill. I ended up using the zest of a whole Meyer lemon, which was perfect, and King Arthur's recipe for self-rising flour (1 cup flour, 1.5 tsp baking powder, 1/4 tsp salt). I got impatient and didn't let them rest which was a mistake — after letting the batter rest they were noticeably lighter and fluffier.
04/02/2017
Just made these for my family, since I had all the ingredients on hand. Like all of Chef John's recipes, this one did not disappoint. I made it exactly as written, choosing milk over water. After cooking one as a test, I noticed the lemon flavor was a little less than I had hoped for. Easy fix... I squeezed a little more lemon juice into the remaining batter, mixed it together, and problem solved. The texture of these pancakes is light and fluffy. I'll certainly make them again!
03/10/2018
Chef John does it again! These are absolutely fabulous!! The whole family devoured them. I doubled the recipe to feed 5 people. I also added extra lemon zest, lemon juice, and pinch of salt. Thank you Chef John!!
01/02/2019
These are delicious! I followed the recipe the first time I made them and wanted a stronger lemon flavor. I added more zest the second time, and they're perfect! Super yummy with blueberry sauce!
06/30/2018
My wife and I usually like thinner pancakes, but these were absolutely delicious. I used homemade ricotta, and the whey from making the cheese as the liquid instead of milk or water.
05/07/2017
Amazing! Love these so much and will definitely make again. I made with 2% milk but now after watching his video, I want to try them with water & will help save a little on carbs. Love they are low in sugar & fewer carbs than other pancakes for my type 1 diabetic son. Thank you Chef John!
06/24/2018
If you like lemon then you will like these pancakes.
04/24/2018
Amazing!!!!
06/08/2019
Made (almost) as directed and these were WONDERFUL!! I used all-purpose four plus 1-1/2 teaspoons of baking powder and a rounded 1/4 teaspoon of coarse salt, and added blueberries. Only one tablespoon of added sugar and these tasted like dessert, perfect for my husband's birthday breakfast! Thanks for posting. :). ps- made (7) 4" round pancakes.
03/18/2018
These were the best pancakes I've ever made. I had some homemade ricotta cheese which probably helped but I wouldn't change a thing! YUMMY!!!!
04/25/2017
Oh so good! Light and fluffy, packed with flavor. The lemon shines in this recipe and gives the pancakes an almost cheesecake like flavor. A keeper for sure!
02/19/2018
These are phenomenal. Light and citrus, fluffy and moist. Made a blueberry vanilla sauce rather than syrup, outstanding.
03/05/2019
These pancakes are the best I have ever tasted. I can't stop craving them. I used the same proportions but I combined all the wet ingredients and whipped them together until fully blended. Then combined the dry ingredients and added them to the wet stirring until just blended. The batter was quite thick so I added 1 or 2 tablespoons milk to thin. Delicious!
03/30/2018
My family wasn't crazy about these pancakes. They looked nice, but they thought it had too much of a lemon taste.
07/09/2017
Delicious as written!
12/28/2017
These were very good!
04/02/2018
Did it twice, went out great, will definetely do it again. I added a teaspoon of vanilla sugar.
08/08/2017
Incredibly delicious! I added 1tsp. of lemon baker's emulsion to 1/2 cup of maple syrup for topping. Outstanding!
05/07/2017
Amazing! Followed the recipe. Made my own self-rising flour. Topped with honey, powdered sugar and fresh fruit.
10/09/2018
Delicious! I just had these for breakfast. Light and fluffy, and none of the flavoring is overpowering. The lemon was just right. I had them with butter, maple syrup, and bacon. I did have a glass of skin milk, so there's some sacrifice involved lol. I hope they freeze well, as I'd like to enjoy them for a few breakfasts. One note: The first few melded while cooking. I used my usual pancake batter dipper, and this batter bloomed! Try these. You'll not be disappointed. Just remembered: I used skim milk.
04/07/2019
good recipe but definitely whip the egg whites to make them lighter. served with a honey lemon syrup
03/31/2018
I made this recipe vegan with Tofutti Ricotta, flax meal as an egg sub (1tbs flax 3tbs water and let it sit for five minutes) and vegan butter melted in. They weren't all that fluffy but I didn't use self rising flour so that may have been why. I saved it and I'll be making it again!
07/23/2017
I made these pancakes this morning using the homemade ricotta from this website. The pancakes were absolutely delicious! What a treat! No substitutions and perfect in every wau
10/29/2017
Great recipe! I only use whole wheat flour so reduced amount to 1 cup and added 1 tsp of baking powder. Used zest from whole lemon and squeezed half of it for juice. Used lactic milk that had soured. This is a keeper!
04/20/2018
These pancakes are wonderful! I made them for dinner and doubled the recipe to feed three with leftovers. I sent some home with my son's girlfriend for their later consumption, plus I had a few left for the following day's breakfast! A keeper!
08/06/2017
I love these pancakes - best recipe I have ever encountered!!!!!
11/19/2017
Very good with a hint of lemon. Lite & fluffy. Definitely let them rest. I would not change a thing and I only made these to use up an open container of ricotta. So glad I did! Thank you Chef John!
07/15/2019
I loved the pancakes and they were easy to make. I even made my own self rising flour from another AllRecipes posting. Mom & Hubby raved about these too. I changed the milk to cashew milk and added fresh blueberries. I will definitely be making these again! Maybe with raspberries... I'll take a picture next time. They didn't stand a chance this time around ;)
12/16/2018
These are great pancakes and a nice change from the ordinary. I added the zest of the lemon to the batter in addition to the lemon juice. Not difficult to make just pay attention to the recipe especially the self rising flour.
12/15/2017
Absolutely delicious! Not heavy at all....a real treat!
08/17/2017
I rarely review recipes but these were so good I must chime in. So delish I plan to make them again ASAP.
04/16/2017
Excellent recipe and very easy. I followed the recipe exactly except for the sugar--I only had raw sugar, not white. I didn't adjust the amount of sugar but it came out fine. They had just the right amount of lemon flavor. They were excellent plain, but I also ate them with some thinned homemade strawberry rhubarb margarita jam drizzled on top.
07/21/2019
Made these several times now...I followed the recipe to the letter, except I used King Arthur's 1 to 1 GF flour, made the self-rising flour as per Chef John's direction, topped off each stack with fresh blueberries and a little extra lemon zest--these are the BEST pancakes I've ever eaten. My family agrees.
08/06/2017
These were delicious pancakes! I'm a cook that loves short cuts and so I used a box complete pancake mix and then added an egg, the ricotta, lemon juice and lemon zest and then because I love blueberries I also thawed frozen wild blueberries and added them to the batter. Most everyone was thoroughly delighted with them and we will be making them often. Thanks for the recipe!!
11/12/2017
These are the best pancakes I have ever made...and among the best I have ever had. My pancakes did not rise and get fluffy like the photos, but I have never been able to achieve risen pancakes, so not so bothered by that. The taste was just amazing...can't wait to make these again. Thanks, Chef John!
07/11/2017
I don't really like pancakes so I rarely make them, but I wanted to serve something different with my other brunch dishes. Chef John never fails me and he certainly didn't this time. I made it as directed (using water as he suggests) and my guests loved them. The lemony flavor in the pancakes was perfect and the texture was silky on the inside with a slight crunch on the outside. Will definitely make again.
12/18/2017
wow, these did not disappoint. Chef John's video said they would be like diner style fluffiness. They were. One of my kids who said I don't like anything with lemon, typical kid who said he doesn't like it if he hasn't tried it, gobble two down and had leftovers the next day. Easy recipe. I followed it exactly as per the recipe using water instead of milk. I did make my own self rising flour. I'd like to try this with orange to see if you could make a delicious orange ricotta pancake. Anyway delicious I will definitely be making numerous times.
09/04/2017
Tasty and light. Surprisingly rich being made with water. Will definitely make again (made 11 pancakes) and will double it for family of 4.
02/19/2018
Very good even with my changes due to what I had on hand! I used kefir cream cheese instead of ricotta, tangerine rind and a little lemon juice, added a bit of flax with flour and threw in some huckleberries. Cooked up great on a cast iron skillet in a little oil. I will make again and again!
06/25/2018
These were so lovely. We served them with vanilla yogurt and a fruit salad of strawberries, kiwi and watermelon. Everyone was swooning.
07/16/2017
Made the recipe as written - absolutely perfect! So light and fluffy! I made the Blueberry/Raspberry Sauce to go with but the pancakes are great with just a little butter!
09/30/2017
I made this for the first time, and I'm not usually very good at making pancakes! Well, this recipe is so easy, simple and the pancakes come out tasting amazing! I love the lemon zest and juice, it adds an extra something. I made them for my bf who normally doesn't like pancakes, but he demolished them! This is now my go to pancake recipe!
09/24/2017
I used coconut oil vs vegetable oil, used it to cook with too! I didn't use much zest maybe 1/4 tsp. and the flavor was very delicate!!! and I use 1/4 vanilla.. These are REALLY wonderful!! I too as surprised at the texture even though using water!
06/17/2017
Turned out exceptionally well! These pancakes, topped with a tart blueberry & raspberry syrup, are the perfect summertime breakfast.
10/06/2017
Doubled, made 16-17 1/3 c pancakes, served with blueberry syrup. Used milk. Kids looooooved this
05/12/2019
Made it exactly as directed with water, wouldn't change a thing!
06/14/2019
This is an amazing recipe. I also made them with water rather than milk. I love lemon so added a bit more zest. You must be patient and wait the full 15 minutes for the batter to rise. I serve with either a freshly made blueberry compote, or in a punch-Trader Joe's organic reduced sugar wild blueberry preserves. Delish!
07/25/2018
All in all, these were good. I think next time I would add more lemon to the batter, maybe a bit of lemon oil to kick up the lemon flavor. I topped them with a lemon vanilla whipped cream and wild blueberries. Whip: 1 cup whipping cream 5 drops high-quality lemon oil 1/4 cup granulated sugar whip to desired consistency.
04/18/2020
I had extra ricotta to finish so I tripled this recipe and made it with some modifications based on our preferences and what I had on hand. Used 1 cup AP and 2 cups bread flour, adding a little extra baking powder and salt for the AP as the chef's notes recommend. Also used flax eggs as we don't eat eggs (ground flax + water). We are a waffle family so I made this into a waffle recipe by doubling sugar (and still wasn't too sweet!) and doubling fat (used the normal amount of oil and used equivalent applesauce instead of double butter). The waffles turned out great!!! Not too sweet, not too lemony, fluffy on the inside and crunchy on the outside. Next time, I will stick with self rising instead of bread flour (they were a little doughy - which is prob due to the flour choice) and would add a little more lemon zest or juice and use fresh lemon juice as I like it extra lemony. Made it with the blueberry citrus sauce recipe from this site and it was DELICIOUS!!! Def a keeper!
07/21/2020
Another great recipe Chef John! I don't use vegetable oil but 3T of butter worked great. I also used about 10 drops of Lemon Essential Oil instead of lemon peel and lemon juice.
12/18/2018
Delicious! These were so easy to make and turned out light and fluffy with a hint of lemon. Fantastic!
08/21/2018
Wow these were great. I doubled the recipe for 4 people and had a few pancakes left over which I will have for breakfast. I added a little more flour than called for because it seems too thin and I'm glad I did. They still didn't cook up quite as fluffy looking as Chef Johns but they were light and delicious. I served these with fresh blueberries on the side as well as blueberry and lingonberry jams.
01/20/2020
Very good and very fluffy. 4 stars only because the lemon taste is so mild. I would have liked more. I ate with blueberry jam and enjoyed them.
02/07/2020
I would make it again. Use clarified butter to griddle it
06/19/2019
They had the perfect lemony taste & were just delicious!!
04/26/2020
Amazing! Like other reviews mentioned, I added a bit more lemon zest and a pinch of salt to the batter. This will be my go-to pancake recipe.
03/29/2020
Followed the directions used half skim milk half water did extra zest to sprinkle on top along with fresh blueberries and a dusting of powdered sugar. They are now a go to Sunday morning breakfast. Thank Chef John for another amazing recipe!
05/13/2019
i didn't like it had no flavor and i even added more lemon extract.
01/11/2019
Rave reviews on these! Significant effort for pancakes, but worth it if entertaining!
11/10/2019
We really liked these pancakes; they were very moist and tender and rose nicely. Very easy to make. Ours didn't have much lemon flavor. We used Meyer lemons from the tree in our yard, and since they have a more subtle lemon flavor I'd either increase the zest or use regular lemons the next time we make these. We topped ours with blueberry syrup, and they went together very well. Will definitely make this one again.
02/17/2020
I love most of Chef John's recipes and anything lemon. I have not made these yet, but I was looking for a really good pancake recipe (has to be really good since I am a waffle fan) and I saw this by CJ and trust that it's good enough. Anyone subbing the self-rising flour because they don't use it enough, you can put the flour in a freezer bag or container and keep it in the freezer to keep it from going flat. I keep my yeast in the freezer as well. Will update review after we have tried these fluffy disks and let you know how they turned out. Thanks Chef!
04/13/2019
No changes made. I will never make pancakes without ricotta cheese again!
09/09/2018
Loved them, doubled the recipe and added blueberries to make more of them.
07/21/2020
Another great recipe Chef John! I don't use vegetable oil but 3T of butter worked great. I also used about 10 drops of Lemon Essential Oil instead of lemon peel and lemon juice.
05/20/2018
Delicious! They are light and fluffy. I doubled the amount of vanilla as per another reviewer. My husband who is difficult loved them. He did use maple syrup, just butter. Thanks for the recipe.
12/25/2018
Made the recipe just as described with milk. They came out great. Easy to make and tasted great. Will need to use water next time to see the difference .
02/02/2019
Excellent, I didn't change anything. It has the right lemon flavor. Will repeat.
02/19/2022
My daughter in law introduced me to this recipe and I know I make them regularly. I'll never purchase boxed pancake mix again after making these delicious 😋 pancakes.
10/10/2021
this recipe takes pancakes to another level !
10/04/2020
Made ?exactly as listed but added a little more lemon juice. I made a fresh blueberry compote to top it with and my kiddos loved them. To them is was like eating ? dessert for breakfast.
02/05/2022
Amazing! I have made these many times and they are delicious.
07/30/2018
I'm never using boxed pancake mix again. I might experiment by using mascarpone instead of ricotta and maybe even "health" it up by substituting some flour with oatmeal ?
03/30/2018
My family wasn't crazy about these pancakes. They looked nice, but they thought it had too much of a lemon taste.
12/08/2019
These were perfect. I used water and it tasted like it was from a restaurant...a go to recipe
11/07/2018
Amazing recipe. Perfect in all aspects.
04/14/2018
Made as directed using water. Husband still raving. Wouldn't change a thing. Thank you.
04/19/2020
SO FLUFFYYY. Best pancake recipe hands down.
07/26/2018
These were excellent and better than the fancy restaurant version - even when made at high altitude! I think the cheese may help with this. I used Trader Joe's Lemon Curd for syrup. The best brand IMHO
08/09/2020
I made these and they were a total hit! And I'm shocking at making pancakes
08/04/2018
Yes, I'd make it again. Light and fluffy.
04/19/2020
I followed the recipe exactly. They were very good. The recipe for two makes five very fluffy six inch pancakes
09/13/2019
Did anyone here make any changes? I know I did, I didn't have any lemons at my house so I made chocolate chip pancakes. So good.
04/12/2020
These were good but a bit too dense for us. We followed the recipe with the exception of separating the egg whites and whipping them...which was a mistake as once we added the flour, it was hard to fold in the whites as the batter was very thick and we didn't want to overtax it. I wouldn't do that next time. Overall, the flavor profile was excellent but the pancakes were thick and dense...we wanted them to be more light and airy and thinner. I'll have to play around with the recipe to see if we can get there!
10/07/2018
The best pancakes ever.. so yummy and fluffy.
03/10/2019
Wow. We loved these! My husband is not much of a pancake fan but he loved these and went back for seconds!
01/19/2020
Made this exactly as Chef John recommended. These are fabulous pancakes. Thought I had a good recipe but CJ's blows mine away.. I would never had made these pancakes but I was looking for recipes using my leftover ricotta cheese. I'm so glad I decided on this one. Chef John never lets you down. Thanks CJ.
07/14/2019
I made mine as directed except I used gluten free flour. Absolutely delicious! Served with butter and Maple Syrup in with Madagascar Vanilla.
05/13/2020
Best and most beautiful pancakes I've ever made! Great flavor, texture, and fluffiness. I LOVE a good pancake! Followed recipe exactly, full fat ricottta and all. I almost wanted a little more lemony flavor but family said it was perfect taste. Made on my griddle and cast iron skillet and decided that griddle was better/easier.
02/26/2019
These are so easy and so good! Thank you Chef John!
04/25/2022
Good tasting pancakes, I used cottage cheese instead of ricotta and more lemon juice
11/20/2021
AMAZING, AMAZING, AMAZING!!! Where have you been all my life! I'm telling you these are one of the BEST pancakes I've ever had. Light, airy, beautiful flavor all around. So impressed!
04/25/2021
Good base recipe . I did not have self- rising flour and added 2 tsp. baking flour. Also I really like a lemony flavor so I added all the zest from the lemon and 1/2 tsp.lemon extract. Top with blueberry sauce !
02/21/2021
They were SO good. I was nervous about it being too lemony so I only used about half the fresh lemon juice and zest. Next time I will put the full amount in. ?? Followed the recipe exactly otherwise! I topped it with some powdered sugar, fruit, and whipped cream! Muy bueno!!
04/25/2021
Delicious! I used 1/4 cup buttermilk and 1/2 cup water. Added fresh blueberries to a couple pancakes. I got 5 large pancakes. These don't need butter or syrup but I melted 1 T butter and 1 T honey and drizzled over. Yum!!
05/20/2018
Delicious! They are light and fluffy. I doubled the amount of vanilla as per another reviewer. My husband who is difficult loved them. He did use maple syrup, just butter. Thanks for the recipe.
05/06/2020
These were delicious! I did make some minor substitutions- I only had part skim ricotta on hand, and I did sub out half the butter with I can't believe it's not butter and halved the sugar with truvia. At the end when I saw I had a little batter left I added some blueberries. Yum!
Source: https://www.allrecipes.com/recipe/257657/lemon-ricotta-pancakes/
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