Ingredients for 10 cakes:
3/4 lb. ricotta
3/4 cups (14 tbsp.) gluten-free rice flour and 2 tbsp. for coating
2 tbsp. honey
½ tsp. baking powder
10 medium strawberries, chopped
In making these cakes I used a part skim ricotta, organic strawberries and honey.
Mix all ingredients (ricotta, rice flour, honey, egg, and backing powder) together, then add strawberries and mix them gently. When you are ready to cook, put rice flour on a plate. Shape the cake mixture into 10 cakes. Dredge both sides of each cake in the rice flour. Put two tbsp. of oil in a large skillet over medium heat. When the oil is hot, gently lay cakes into the skillet and cook, undisturbed, until cakes are browned on the bottom, 3-4 minutes. Turn them over, and cook for another 4-5 minutes. Adjust the heat as necessary. Transfer cooked cakes to paper towels to drain. Add 1 tbsp. oil to the pan and repeat the
I served them with homemade strawberry jam and fresh strawberries.