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Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

3 3 3 3 3 5
18
Recipe by
Food Network Food Network

Ingredients

  • 34 cup all-purpose flour
  • 1 tbsp baking powder
  • 12 tsp ground nutmeg
  • 14 tsp salt
  • 2 tbsps sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 23 cup milk
  • 1 lemon zest (juiced)
  • butter (griddle)
  • 11 ozs lemon curd (prepared)
  • raspberries (fresh, garnish)
  • confectioners sugar (garnish)
Prep Time
10 min
Total Time
30 min
Servings
5 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 540 Calories from Fat 350
% Daily Value *
Total Fat 39g 60%
Saturated Fat 20g 100%
Trans Fat
Cholesterol 325mg 108%
Sodium 450mg 19%
Potassium 510mg 15%
Total Carbohydrate 46g 15%
Dietary Fiber 3g 12%
Sugars 27g
Protein 15g
Vitamin A 25%
Vitamin C 15%
Calcium 30%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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