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

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

MAKES ABOUT 12 PANCAKES(2½ INCHES IN DIAMETER

4 large eggs
11/2 pounds fresh ricotta
2 cups cake flour
1⁄8 cup sugar
11/2 tablespoons salt
1/2 tablespoon baking soda
1 teaspoon baking powder

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.