Ingredients for 25/30 pancakes
150 g Flour 00
150 g Whole milk
100 g Ricotta of Bufala Campana DOP
180 g of pears
30 g of sugar
6 g of fresh yeast
1 pinch of salt.

Preparation
Heat the milk in a saucepan.
Add the brewer’s yeast and mix until dissolved.
Pour the milk into a large bowl.
Add the sugar and flour in 3-4 rounds, stirring with a whisk.
Add the ricotta and a pinch of salt.
Peel the pear, cut into cubes and add to the dough.
Mix well and cover with film.
Leave to rise in the oven off with the light on for 2 hours.
Heat the seed oil to 170 kg.
Take a spoonful of the dough and pour it into the boiling oil.
Fry 4-5 pancakes at a time, turning them often.
Drain on paper towels.
Pass them in sugar and serve.