These little pancakes are really easy & absolutely delicious and all done in under 10 minutes, I make them all the time and are great way to get greens and herbs in to your kids. (if you don’t eat them all first – and you will!) The ricotta makes them all oozy in the middle, delicious for lunch hot just out the pan, or cold for a great snack on the move. The soft consistency of these little pancakes make them a great food from 1 year up.  Recipe sent in by Irene Kelly, Coogee

Prep time : 5 minutes
Cooking Time : 4 minutes

Ingredients
2 eggs
2 dessert spoons of plain flour
2 heaped dessert spoons of soft ricotta cheese
2 dessert spoons of creamed corn (optional)
small handful of grated cheese
Green stuff: I use anything green I have in my fridge usually: 2 spring onions snipped, baby spinach – very finely shredded. A scoop of frozen mint peas are really good in these + any green herb you have, I use finely chopped parsley, basil or both.

Method
Throw it all in a bowl and stir. The mixture will be quite loose.
Heat a little spray oil in a non stick pan, medium heat
Scoop desert spoons of the mix into the pan. You’ll have enough for 6-8 pancakes. Cook for 2 minutes, flip carefully and another 2 minutes.

I serve it with a little grated parmesan cheese on top. Easy!