Ingredients

• 1 Egg, lightly beaten
• 1 clove Garlic, crushed
• 80ml Olive Oil
• 40g Parmesan Cheese, finely grated
• 500g Ricotta Cheese
• 100g SuperValu Baby Spinach, roughly chopped
• 20g SuperValu Fresh Mint, roughly chopped
• 50g SuperValu Wholemeal Flour

Method

1. Put the ricotta, spinach, flour, Parmesan, mint, egg, and garlic in a large bowl with a pinch of salt and pepper and stir to combine.
2. Heat the oil in a large frying pan over medium heat. Work in batches to make two or three pancakes at a time, using 3 tablespoons of the batter for each pancake. The batter will be slightly stiff, so flatten it slightly in the pan with the back of a spoon.
3. Cook for 2½ minutes on each side, until golden and crisp. Repeat with the remaining batter.
4. If you’re making these in advance for lunchboxes, allow the pancakes to cool completely before you put them into an airtight container and refrigerate for up to three days. Or you can freeze the pancakes in a flat layer in a freezer-proof ziplock bag. Reheat from frozen in an oven preheated to 150°C for 5 minutes. The pancakes can then be packed into lunchboxes and eaten at room temperature.
5. Serve one large pancake with a small pot of plain Greek yogurt for dipping the pancake into.