Buckwheat Pancakes with Ricotta and Lingonberries

In a bowl, whisk ricotta, honey, vanilla extract, and a pinch of salt until smooth. Chill in the refrigerator until ready to use.

In a bowl, thoroughly mix buckwheat flour, wheat flour, milk, eggs, melted butter, granulated sugar, and a pinch of salt. Add 180 ml of water. Let the batter rest in the refrigerator for about 10 minutes.

Heat a pan and grease it with a little butter. Pour in a portion of the batter and spread it evenly by swirling the pan. Cook the pancake over medium heat until golden brown on both sides. Repeat the process until all the batter is used up.