1cupfinely ground white rice flour(4 ounces; 113 grams)
1/2cupcornstarch(2 ounces; 56 grams)
1/2cupsweet rice flour(2 ounces; 56 grams)
1/4cupgranulated sugar(1 3/4 ounces; 50 grams)
2largeeggs(about 3 1/2 ounces; 100 grams, out of shell)
1cupmilk(8 ounces; 226 grams)
1/4cupvegetable oil(1 3/4 ounces; 50 grams)
3/4cupricotta cheese(6 ounces; 170 grams)
1cupblueberries, washed and picked over to remove stems
Whisk together the white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xanthan gum. Add the milk, eggs and oil. Whisk until a batter forms.
Add the ricotta. Stir to just combine. You WANT lumps. This is important. The lumps of ricotta are what make these pancakes awesome. So don't stir too much or the cheese will disappear when you make them.
Add the blueberries. Stir to just combine.
Cook on a hot, oiled griddle, about 1/4 cup each. Serve with syrup. I find butter to be an overkill but you might think differently about this!