Buckwheat Pancakes with Ricotta and Cranberry Jam

Mix the filling ingredients together in a bowl and refrigerate.

Mix the dough ingredients together in a bowl and add 180 ml of water. Let it rest in the refrigerator for 10 minutes.

Heat a pan, grease it with butter, and pour a portion of the batter onto it. Swirl the pan to spread the batter evenly over its surface. Fry the pancake over medium heat until golden brown on both sides, then set aside. Repeat this process for all the batter.