Separate eggs. Mix egg yolks, flour, vanilla sugar, baking powder and ricotta with the whisks of the hand mixer. Add milk while stirring. Beat the egg whites with the whisks of the hand mixer until stiff. Carefully fold the beaten egg whites into the dough. Bring 5 tablespoons of water and sugar to the boil. Dissolve sugar in it. Let the sugar solution cool down
Heat the clarified butter in portions in a large pan, add just under 3 tbsp. of dough per pancake and bake one after the other on both sides until golden brown, turning (do not turn until the top of the pancake starts to bubble). Remove and keep warm. Process the remaining fat and dough in the same way and bake a total of approx. 20 pancakes
Wash and drain the blueberries, currants and strawberries. Sort the raspberries. Carefully pluck the currants from the panicles. Clean and quarter the strawberries. Mix berries and sugar solution. Arrange pancakes and berries on plates. Sprinkle each with 1 tablespoon of maple syrup