Recipe

Ricotta, pea and ham lunchbox pancakes

Who would have thought? Pancakes in the lunchbox! This recipe sees ricotta, ham, baby peas and wholemeal flour come together to create the perfect lunch time bite the kids will love

By Sarah Murphy
  • 15 mins preparation
  • 20 mins cooking
  • Makes 12
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Ingredients

  • 1/2 cup self-raising white flour
  • 1/2 cup self-raising wholemeal flour
  • 100 gram smooth ricotta
  • 1 egg
  • 1 1/4 cup milk
  • 1 cup frozen baby peas, thawed
  • 75 gram ham, finely chopped
  • butter to grease
  • small tub of Greek-style natural yoghurt to serve

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.

Notes

  • Add an apple, natural popcorn and cherry tomatoes as lunchbox fillers.