Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)
Ricotta Pancakes with Creamy Lemon Sauce
NUTRITION · PER SERVING25M COOK
CAL 38%·PRO 52%
CARBS 70G37% OF CAL
7G FIBER31G OTHER32G TOTAL SUGAR
FAT 42G50% OF CAL
23G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, pillowy ricotta pancakes served with a tangy lemon butter sauce and garnished with pomegranate. A special brunch dish that feels elegant and tastes indulgent.
mainamericanegg disheggs🍳 skillet🥄 saucepanvegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 240 g (1 cup + 1 tbsp) ricotta (it should be firm – make sure any liquid is poured off)
- 180 ml (3/4 cup) milk
- 2 eggs (separated into yolks and whites)
- 1 tsp vanilla extract
- 120 g (1 cup) plain (all-purpose) flour
- 1 tsp baking powder
- pinch salt
- 1 tbsp unsalted butter
- 3 eggs
- 50 g (1/4 cup minus 1 tsp) unsalted butter (cut into small cubes)
- zest and juice of 1 lemon
- 3 tbsp honey
- 3 tbsp double/heavy cream
- 1 pomegranate (- fleshy seeds only (see tip below))
At a glance
PER SERVING · TIME 25M
CAL 38%·PRO 52%
CARBS 70G37% OF CAL
7G FIBER31G OTHER32G TOTAL SUGAR
FAT 42G50% OF CAL
23G SAT19G 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
- 15m
- Sodium
- 372mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 653mg
- Calcium
- 326mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.