Step 1

In a wide skillet, heat the olive oil over a medium flame until it shimmers. Add the diced shallot, and crumble in the saffron threads. Cook, stirring frequently, until the shallot is tender, 5 minutes. Add the peas and cook, stirring occasionally, until bright green, 1-2 minutes. Remove from the heat and set aside.

Step 2

Meanwhile, combine the ricotta, egg yolks, salt, Parmesan, lemon zest, and the sweet rice and millet flours in a large bowl, and stir to combine. Gently stir in the shallot/pea mixture and the chives until combined.

Step 3

In a medium bowl with a balloon whisk (or in the bowl of a stand mixer fitted with the whisk attachmenwhip the egg whites until they hold soft peaks. Stir 1/3 of the whipped whites into the batter to loosen it up, then gently fold in the remaining egg whites until just combined.

Step 4

Heat a wide skillet over a medium flame and add enough of the cooking oil of your choice (I like ghee the besto coat the bottom. When the oil shimmers, drop two or three 1/4-cup scoops of batter into the pan, spacing them well apart (a spring-loaded ice cream scoop works well for this). Cook until the first side is golden, 2-3 minutes, then flip and cook on the second side until golden and cooked through, about 2 minutes. Remove to a platter. (Optionally, place in a warm oven while you cook the rest). Repeat with the remaining batter.

Step 5

Serve the cakes topped with a squeeze of lemon, a drizzle of olive oil, and sprinkle of flaky salt, black pepper, and snipped chives. Extras can be chilled and re-heated in a skillet.