Serve these tender rounds as a savory accompaniment to crab cakes or shrimp scampi, or top with raspberry preserves and goat cheese (photo) for a sweet appetizer.

Combine the eggs and ricotta in a large bowl. Fold in the dry ingredients.

Heat a large skillet over medium-high heat. Spoon the batter onto the skillet and cook, turning once, until the pancakes are browned on both sides.

By chef Tracy O'Grady of Willow restaurant in Arlington, VA
Photography by Renée Comet