Pea, ricotta and dill savoury pancakes
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Order nowFluffy, high in protein, these pancakes are great for breakfast, lunch or snack. These are guaranteed to leave your kids satisfied. This recipe works with your choice of cottage cheese or ricotta. They are really yummy and great served with yoghurt for an extra bit of protein.
Pea, ricotta and dill savoury pancakes
- 1 cup ricotta or cottage cheese
- 1 cup peas
- 1/3 cup parmesan
- 1 small handful of dill
- 1/2 tsp salt
- 3 eggs whisked
- 1/2 cup whole-wheat flour
- Butter or oil for pan frying
Add all of the wet ingredients into a large bowel and stir to combine
Add the salt followed by the flour and mix the flour through.
Allow to rest in the fridge for an hour or so if possible.
Place a fry pan on medium heat and cook pancakes with butter or oil for about 2 minutes each side.
Store in an airtight container for up to 3 days.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Michela says:
Can be done with spelt flour?
Hannah says:
Are these freezer friendly?