In a large bowl, mix together flour, baking powder, baking soda, salt, pepper, cayenne and nutmeg. Make a well in the center and add ricotta, milk, eggs, and butter. Mix the wet ingredients and then incorporate the dry ingredients. Add the kale and parmesan and mix again.

Heat a waffle iron or griddle for pancakes (use a bit of oil if it is not non stick) and measure out ½ cup batter per portion. Cook until golden brown, flipping halfway through for pancakes.

Serve drizzled with silan and sprinkled with cayenne.