Wondering how to make your breakfast or brunch even more delicious? Try our buckwheat pancakes topped with burrata cheese and Italian ham.

For 6 servings

3,5 oz of buckwheat
2,8 oz of all-purpose flour
8,5 fl. oz of milk
4 oz of fresh ricotta cheese
1 tbsp of yeast
A bit of salt
3 eggs
melted butter for brushing
As toppings
1 burrata cheese
3,5 oz of Italian Prosciutto
Baby spinach leaves

Sift and mix buckwheat and all-purpose flour into a large bowl, add in the yeast and salt.
Separate the egg white from the egg yolk.
Beat the egg yolks in another bowl together with milk until they are mixed.
Pour the egg mix into the flour mix and mix with a spatula just enough to obtain a well-mixed batter.
Add the ricotta cheese and stir it carefully.

With the electric mixer, whisk the egg whites until stiff.
Using top to bottom movements mix in the egg yolk batter egg white. Be careful not to overmix.

Heat a non-stick frying pan on medium-high heat. Grease the pan with melted butter.
Cook pancakes for around 1.5 minutes (until bubbles form on the surface) before flipping. Cook for a further minute before setting aside on a plate.

Continue making the pancakes until the batter is used up, remember to grease the pan with melted butter from time to time.
Stack the pancakes once they are cooked.

Serve them immediately with Prosciutto, burrata cheese and spinach leaves.