Ingredients
Method
1.Sift flours into a large bowl, then return husks to bowl. Make a well in the centre. Whisk ricotta, egg and milk in a jug, then whisk ricotta mixture into flour until smooth. Add peas and ham, mixing well.
2.Lightly grease a nonstick frying pan with a little butter, then heat over moderate heat. Cook ¼ cup measures of pancake mixture in batches for 2 minutes or until bubbles appear on the surface. Turn pancakes, then fry for a further 2 minutes or until browned and cooked through.
3.Pack a tub of Greek yoghurt to be eaten with the pancakes.
Note
- Add an apple, natural popcorn and cherry tomatoes as lunchbox fillers.