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Pancakes and waffles

Sweet Cheese Latkes with Fruit Sauce

These sweet latkes make a nice change of pace. They’re good for breakfast, too.

Serves 36
Ready in 30 mins
Prep time 6 mins
Cooking time 24 mins
42 calories per serving


> 1/4 cup almond meal flour
> 1 lemon
> 1/2 cup flour
> 1 cup strawberries
> 1/2 cup strawberry preserves
> 1/2 tsp baking powder
> 2 tbsp sugar
> 1 tsp salt
> 1 cup ricotta cheese
> 3 large eggs
> cooking spray


Zest and juice the lemon. Set dry ingredients in the bowl of a food processor and pulse just to combine. Add ricotta, eggs, 1 tbsp lemon juice, and 1 tsp zest. Pulse until mixture is fully combined. Set aside.
Quarter the strawberries and set in a sauce pan with strawberry preserves and ½ cup water. Bring to a boil and reduce to a simmer.
Meanwhile, heat a cast iron skillet over medium heat and coat with cooking spray. Working 1 tbsp at a time, dollop small pancakes into the pan. Cook 4 min. on 1 side or until golden brown, then flip and cook for an additional 2 min. on the opposite side. Repeat with remaining batter, adding more cooking spray between batches if necessary. As each batch finishes, transfer to a plate loosely covered with foil, to keep warm. Serve with fruit sauce on the side.


If you prefer, you can substitute honey for fruit sauce.

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