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I'm a firm believer that rhubarb recipes cannot be too plentiful. Here, it is featured in the sauce for lovely lemon pancakes. These are yummy for brunch.
This recipe is:
Quick
Nutritional Facts 3 pancakes with 1/3 cup sauce equals 329 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 498 mg sodium, 54 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Lemon Ricotta Pancakes in Taste of Home April/May 2008, p51
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Reviewed on May. 12, 2011 by chiefs35
I made these pancakes for my family and they loved them! I replaced half the white flour with whole wheat.
Reviewed on May. 17, 2010 by Ladyofshalott87
These tasted SO BLAND! I didn't have the rhubarb, so I did not make the sauce...but they should still have some flavor..and they did not(and I had even added cinnamon to the dry ingredients). Could hardly even taste the lemon. They were also way too moist. I will not be making these again.
Reviewed on May. 01, 2010 by DKM2
These were beautifully light and creamy. My husband loved them. Will definitely make again.
Reviewed on Feb. 28, 2010 by strongkat
I made these and another ricotta pancake recipe that I had. These were the winner by far. I made them with orange juice and orange zest though because I wanted orange ricotta pancakes. They were light and moist.
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