So as I stated when I announced this month’s cookbook that there were quite a few recipes I wanted to try. Well as I was combing through the cookbook and flagging all my recipes (I have become obsessed with these little things) I saw this recipe for lemon, ricotta pancakes. They sounded so good. So one morning I whipped them up. And to be honest they weren’t as good as I hoped. One reason I didn’t like them was because the lemon flavor was way too overwhelming. The recipe calls for lemon extract and lemon juice. I think that since there are both in the recipe that maybe the amounts could be a little less of each or just to use one or the other. Also I thought these ‘pancakes’ were too thin and more crape like rather than pancake like; which is fine but I was expecting fluffy pancakes. The pancakes, however, were very moist- I guess from the ricotta cheese.
I also made the mistake of doubling the recipe and since I was not a big fan of them, a lot of them went to waste. I was so disappointed that this recipe was another dud like the ‘Lasagna Roll Ups’ from last month’s cookbook of the month. I am hoping that the remainder of the recipes I try from Sandra Lee’s book are better then this one and are not duds. I might have had too high of expectations when I made these pancakes since the fried meatballs I made last week turned out so delicious (even as left overs)…. I guess we will see how next week’s recipe goes.
Danielle’s Lemon Ricotta Pancakes
adapted from Sandra Lee’s Semi-Homemade Cooking 3