Ingredients for 4 people :
2 eggs
30 g sugar
250 g Ricotta of Bufala Campana PDO
1 teaspoon of vanilla extract
125 g flour
3 g salt
6 g yeast
Lemon peel
50 g cranberries
maple syrup.

First separate the yolks from the egg whites.
Beat the yolks with the sugar then add the Ricotta of Bulala Campana, milk, vanilla and mix everything. Add the flour, salt, yeast and lemon rind and continue to mix. Beat the egg whites until stiff and add to the mixture.
Heat a non-stick pan, greased with a little butter and put 2-3 tablespoons of the dough forming a circle.
Add a few blueberries on the surface and cook over low heat 2-3 minutes per side until golden brown. Serve the pancakes with maple syrup for a light but tasty snack.