Ricotta pancakes with mixed berries

Name: Ricotta pancakes with mixed berries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 300 g Flour; 2 packages Vanillin sugar; 2 TEASPOONS Baking Powder; 150 g Ricotta cheese; 300 ml Milk; 20 g Sugar; 25 g clarified butter; 50 g Blueberries; 100 g Currants; 100 g Strawberries; 100 g Raspberries; 4 TABLESPOONS Maple syrup

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
300 g Flour
2 packages Vanillin sugar
2 TEASPOONS Baking Powder
150 g Ricotta cheese
300 ml Milk
20 g Sugar
25 g clarified butter
50 g Blueberries
100 g Currants
100 g Strawberries
100 g Raspberries
4 TABLESPOONS Maple syrup

Directions

1
Separate eggs. Mix egg yolks, flour, vanilla sugar, baking powder and ricotta with the whisks of the hand mixer. Add milk while stirring. Beat the egg whites with the whisks of the hand mixer until stiff. Carefully fold the beaten egg whites into the dough. Bring 5 tablespoons of water and sugar to the boil. Dissolve sugar in it. Let the sugar solution cool down
2
Heat the clarified butter in portions in a large pan, add just under 3 tbsp. of dough per pancake and bake one after the other on both sides until golden brown, turning (do not turn until the top of the pancake starts to bubble). Remove and keep warm. Process the remaining fat and dough in the same way and bake a total of approx. 20 pancakes
3
Wash and drain the blueberries, currants and strawberries. Sort the raspberries. Carefully pluck the currants from the panicles. Clean and quarter the strawberries. Mix berries and sugar solution. Arrange pancakes and berries on plates. Sprinkle each with 1 tablespoon of maple syrup