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Ricotta and lemon pancakes with strawberries
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 540
  • Fat about 21g
  • Carbohydrates about 80g
  • Protein about 17g
This is needed
This is needed for 4 people
Batter
  • 220 g white flour
  • 50 g sugar
  • 1 pinch salt
  • 1 tsp baking powder
  • 0.5 tsp sodium bicarbonate
  • 20 g butter, liquide, refroidi
  • 1 organic lemon, a little grated zest, the whole juice
  • 3 eggs
  • clarified butter, for frying
  • 2 dl full-cream milk
  • 200 g ricotta
Pancakes
  • clarified butter, for frying
Toppings
  • 500 g strawberries, cut into pieces
  • 1 dl maple syrup
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And that's how it's done
And that's how it's done
Batter
Mix the flour, salt, sugar, baking powder and baking soda in a bowl. Mix the milk with all the other ingredients up to and including the lemon zest and juice, pour into the flour, mix until the batter is smooth.
Pancakes
Heat a little clarified butter in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Cook for approx. 1½ mins. until the underside separates from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Repeat these steps with the remainder of the batter.
Toppings
Plate up the pancakes with strawberries, drizzle with maple syrup.