A great cake recipe for any occasion:
Rinse and strain the fresh blueberries.
Beat the butter together with the maple syrup with the whisks of a hand mixer until creamy. Pour maple butter into a bowl and set aside to cool.
For the dough, beat the egg whites until stiff peaks form. Beat the ricotta with the sugar, vanilla sugar, egg yolks and salt until creamy. Fold in the flour mixed with the baking powder, the lemon zest and the milk. Fold the snow into the ricotta dough.
Grease a frying pan with a little butter and heat over medium heat. Bake 3-4 cakes at a time until done. Put 2 tablespoons of batter in the frying pan and bake until golden brown. As soon as bubbles form on the surface, top the cakes with fresh or frozen blueberries, carefully turn them over and bake on the other side until golden brown. Keep the finished cakes warm in the oven at 90 °C. Wipe the frying pan clean with kitchen roll.
Bake the remaining cakes in the same way. Serve the cakes warm with maple butter.
Instead of blueberries, you can also use pitted cherries – either fresh sweet cherries or possibly sour cherries from a jar. If you like, dust the pancakes with powdered sugar.
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