Buckwheat Pancakes with Ricotta and Cranberry Jam

Name: Buckwheat Pancakes with Ricotta and Cranberry Jam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 SERVINGS
Ingredients: 500 g ricotta; 2 tablespoons honey; pinch of salt; ½ teaspoon vanilla extract; 100 g buckwheat flour; 30 g all-purpose flour; 250 ml milk; 2 eggs; 3 tablespoons melted butter and butter for greasing the pan; 1 teaspoon granulated sugar; pinch of salt; cranberry jam; coarsely chopped walnuts; powdered sugar; This dish is best enjoyed with quality coffee.

2 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

FILLING

500 g ricotta
2 tablespoons honey
pinch of salt
½ teaspoon vanilla extract

BATTER

100 g buckwheat flour
30 g all-purpose flour
250 ml milk
2 eggs
3 tablespoons melted butter and butter for greasing the pan
1 teaspoon granulated sugar
pinch of salt

FOR SERVING

cranberry jam
coarsely chopped walnuts
powdered sugar

DISH PAIRING WITH COFFEE

This dish is best enjoyed with quality coffee.

FILLING INSTRUCTIONS

1
Mix the filling ingredients together in a bowl and refrigerate.

BATTER INSTRUCTIONS

1
Mix the batter ingredients together in a bowl and add 180 ml of water. Let rest in the refrigerator for 10 minutes.
2
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 and set aside. Prepare pancakes from the entire batter this way.
3
Spread the pancakes with the ricotta filling, fold them or roll them up. Garnish with cranberry jam, nuts, and sprinkle with powdered sugar.

Roman Vaněk

With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef