Pancake cake with wild blueberries | Patience Fruit & Co

Ingredients

• 3 cups (450 g) of unbleached all-purpose flour
• 3 tablespoons (40 g) of honey
• ¼ teaspoon (1 ml) of salt
• 6 eggs
• 4 ½ cups (1,125 l) of milk or soya milk
• ½ teaspoon (2,5 ml) of vanilla extract
• 1 tablespoon (15 ml) of non-salted butter, melted
• 2 containers (400 g each) of Ricotta cheese
• ¾ cup (150 g) of granulated sugar
• 1 tablespoon (15 ml) of 35% whipping cream
• 2 teaspoons (10 ml) of vanilla extract
• The zest of 1 lemon
• 1 Patience Fruit & Co bag (85 g) of wild blueberries, to decorate