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Ashleigh Butler

Pea, ricotta and dill savoury pancakes

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Servings: 12 pancakes
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Add all of the wet ingredients into a large bowel and stir to combine 
  2. Add the salt followed by the flour and mix the flour through.
  3. Allow to rest in the fridge for an hour or so if possible.
  4. Place a fry pan on medium heat and cook pancakes with butter or oil for about 2 minutes each side.
  5. Store in an airtight container for up to 3 days.