WHISK flours with cornstarch, baking powder and salt in a large bowl. Whisk eggs with ricotta, milk, oil and vanilla in a medium bowl. Stir into flour mixture.
HEAT a large non-stick frying pan over medium. Scoop about 1/4 cup batter into pan. There should be room for 3 pancakes in the pan. Cook until bubbles form on the top, 1 to 2 min. Flip and cook until golden-brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with maple syrup and fruit.
Nutrition (per serving)
Try plain Greek yogurt, maple syrup, blueberries or peaches.