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    You are in: Home / Recipes / Lemon-Raspberry Pancakes Recipe
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    Lemon-Raspberry Pancakes

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 19, 2012

      Gail, gail, gail, this decadent treat is amazing....my granddaughter and I loved them, especially since she helped nana make them. Wow, what an awesome recipe, quick and easy to make. This recipe produces big, thick, light and fluffy, full of flavor pancakes, the lemon and raspberries really shine. To make this treat extra decadent I put lemon curd on top of each pancake, layered the pancakes and drizzled maple syrup over the top and added a few raspberries, for the best breakfast ever. Thank you for sharing this recipe that has gone into my Best of 2012 Cookbook.

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    • on August 15, 2012

      these are good. be careful when cooking the raspberries stick a little when cooking .next time im going to make raspberry syrup and i think the lemon curd is good idea another winner

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    • on August 24, 2012

      These have a very nice flavor I really liked the lemon and raspberry together. I used frozen raspberries and they area around them was a little less cooked than I like so I would prefer fresh, breaking them up a bit helped improved this, though it didnt' help the color. My DH enjoyed his with just butter , I liked a little whipped cream with the very last few fresh raspberries from our bushes. Made for ZWT 8 by another one of The Wild Bunch!

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    Nutritional Facts for Lemon-Raspberry Pancakes

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 475.9
     
    Calories from Fat 143
    30%
    Total Fat 15.8 g
    24%
    Saturated Fat 8.8 g
    44%
    Cholesterol 128.4 mg
    42%
    Sodium 996.9 mg
    41%
    Total Carbohydrate 69.0 g
    23%
    Dietary Fiber 4.6 g
    18%
    Sugars 17.6 g
    70%
    Protein 14.3 g
    28%

    The following items or measurements are not included:

    lemons, zest of

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