Belly Full · by Amy Flanigan★ 5.0 (6)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 15%
CARBS 36G53% OF CAL
1G FIBER9G OTHER25G TOTAL SUGAR
FAT 10G34% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy pancakes made with ricotta and lemon zest, served with fresh raspberries and whipped cream. Delicate like a crepe but as easy as traditional pancakes.
mainamericaneggs🥣 mixer🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons granulated sugar
- pinch kosher salt
- 1 cup full fat ricotta cheese
- 3/4 cup whole milk
- 3 large eggs (, yolks and whites separated)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- lemon curd (, for serving)
- raspberry sauce (, for serving)
- whipped cream (, for serving)
- powdered sugar (, for serving)
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 15%
CARBS 36G53% OF CAL
1G FIBER9G OTHER25G TOTAL SUGAR
FAT 10G34% OF CAL
3G SAT7G 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
- 20m
- Cook
- 20m
- Sodium
- 122mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 206mg
- Calcium
- 112mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.