The Recipe Critic · by Ashley Fehr★ 5.0 (1)
Lemon Baked Pancake with Berry Sauce
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 12%
CARBS 43G79% OF CAL
7G FIBER18G OTHER19G TOTAL SUGAR
FAT 2G10% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lemon-flavored baked pancake topped with berry sauce, perfect for feeding a crowd at brunch. Soft and tangy.
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Nutrition & ingredients
Ingredients
serves 8- 5 cups frozen mixed berries, (or fresh)
- ½ cup water
- ½ cup pure maple syrup
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 ½ cups all-purpose flour
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 juiced lemon
- 2 zested lemons
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 12%
CARBS 43G79% OF CAL
7G FIBER18G OTHER19G TOTAL SUGAR
FAT 2G10% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 105mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 264mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.