Lemon Pancakes With Raspberry Sauce Recipe

Name: Lemon Pancakes With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Pancakes; 1 cup flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon sugar; 1/4 teaspoon ground nutmeg; 1 cup milk, skim; 1 fresh lemon; Raspberry Sauce; 1 cup frozen raspberries; 1/4 cup sugar; 1 tablespoon fresh lemon juice

Servings: persons

Lemon Pancakes
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon ground nutmeg
1 cup milk, skim
1 fresh lemon
Raspberry Sauce
1 cup frozen raspberries
1/4 cup sugar
1 tablespoon fresh lemon juice

1
Pancakes:.
2
Mix together the dry ingredients.
3
Zest lemon into a bowl and then add the lemon juice and milk.
4
Add liquid to dry and stir 20 times or less (the batter should be a little lumpy, but make sure the dry ingredients are incorporated into the wet).
5
TIP: Make sure to preheat your skillet. you should be able to put a drop of water on it and have it sizzle off (not evaporate immediately or sit there on the pan for a while).
6
Raspberry Sauce:.
7
Combine the ingredients in a sauce pan over medium heat.
8
Cook until a sauce forms.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Lemon Pancakes, 1 cup flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Lemon Pancakes With Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pancakes With Raspberry Sauce

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