Inspired by Plow's Ricotta Pancakes
and Ileana's Ricotta Pea Pancakes
These cakes are all about the ricotta, so do get the good stuff (or make your own
). Bellwether's basket-dipped whole milk ricotta
is so good, I eat it by the spoonful.
If gluten isn't an issue for you and your guests, feel free to use all-purpose flour in place of the sweet rice and millet. I'm guessing that any gluten-free all-purpose blend will work, too.
A squeeze of lemon on these cakes really makes them pop.
To minimize sticking when cooking the cakes, make sure the pan and oil are hot before adding the pancake batter, let the bottom get well-bronzed before flipping, and use a thin, metal spatula to turn the cakes.
The batter can be made up to 1 day ahead and refrigerated; cooked cakes also reheat well.
Nutritional values are based on one of twelve pancakes.