Pancakes with Ricotta cheese with cranberry jam

For the jam:

Cranberries in a small saucepan mix with sweetener (to taste) and put on high heat.

Bring to a boil, add a little water and turn down the heat to low.

Cook until it thickens, stirring occasionally.

For the pancakes:

Whip the eggs until stiff foam.

Add mayonnaise, beat until stiff.

Add ricotta cheese, beat until stiff.

Add the baking powder and mix thoroughly.

Take our jam off the fire, let it cool.

Heat a frying pan, lightly oiled.

Pour batter in small portions onto the heated frying pan

Reduce heat to medium.

Fry pancakes on both sides

Bon appetit!