Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries


food network
30 mins (prep 10, cooking 20)
12 ingredients
4 to 6 pancakes (2 servings)


Categories:  raspberry , breakfast , for-a-family , ricotta , dairy , brunch , spring , pancake , frying , winter , eggs , american , fall , summer , lemon , dessert ,
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Ingredients

Nutrition

Serving Size (117.03 g)
Servings 4
Amount per Serving
Calories 301.17 Calories from Fat 84.87
% Daily Value *
Total Fat 9.43g 58.05%
Saturated Fat 5.9g 117.98%
Trans Fat 0.0g %
Cholesterol 45.42mg 60.56%
Sodium 693.3mg 115.55%
Total Carbohydrate 37.99g 50.65%
Dietary Fiber 0.64 g 10.24%
Sugars 17.41 g %
Protein 16.26g 130.1%
Vitamin A 311.37IU% Vitamin C 1.14mg%
Calcium 586.08mg% Iron 1.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
ground nutmeg, fresh raspberries, confectioners' sugar
 

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