Lemon-Ricotta Pancakes -Ulrika Ekblom and Liselotte Forslin

Lemon-ricotta Pancakes with Sweet Sour Cream and Passionated Strawberries

How lovely can it be? Soft, fluffy, sweet and crispy. This is a real treat ment for dessert but why not for breakfast?

Serves 8


1 package ricotta, 250 g/9 oz

1 dl/¼ cup yoghurt, 3% fat

1 organic lemon, the zest

½ tsp pure vanilla powder or extract

2 eggs, separated

1 ½ dl/3/4 cup flour

1 ½ tsp baking powder

1 pinch of salt

butter or oil for the pan

Passionated Strawberries

500 g/1 lb strawberries, hulled and divided in half

3 passionfruits, the flesh and seeds

1 dl/¼ cup of sugar

1 dl/¼ cup of water

Sweet Sour Cream

3 dl/1 ½ cup of sour cream

3 tbsp of confectioners sugar


  1. Start with the strawberries and the sour cream.
  2. Make a simple syrup by mixing sugar and water in a pan and simmer 5 minutes until it thickens a little. Let cool.
  3. Add the flesh and seeds from the passionfruits.
  4. Put the strawberries in a mixing bowl and add the passionfruit syrup and mix careful. Marinate in the fridge for 1 hour.
  5. Mix the sour cream with the confectioners sugar and chill.
  6. Mix ricotta and yoghurt with a whisk until until no lumps are visible.
  7. Add lemon zest, vanilla and egg yolks and mix well.
  8. Whisk the egg whites with an electric whisk until frothy. Set aside.
  9. Mix the dry ingredients in a separate bowl and slowly add to the ricotta mix while stiring until an even batter.
  10. Fold in the egg whites carefully.
  11. Cook tiny pancakes in a little butter or oil in a skillet over medium heat 2-3 minutes on each side until fluffy.
  12. Serve with sweet sour cream and passionated strawberries.