Buckwheat Pancakes with Ricotta and Cranberry Jam

In a medium bowl, mix the ricotta with honey, vanilla extract, and a pinch of salt until the mixture is homogeneous. Cover the bowl and refrigerate until the pancakes are ready.

In a large bowl, mix the buckwheat flour, white flour, milk, eggs, melted butter, sugar, and the remaining salt. Add approximately 180 ml of water to achieve the desired consistency. Let the dough rest in the refrigerator for 10 minutes.

Heat a non-stick pan and grease it with a little butter. Pour a small ladle of batter and rotate the pan to evenly coat its bottom. Fry the pancake over medium heat on both sides until golden. Repeat the process until all the batter is used.